Wife bought me a new smoker that I have been looking at for a long time. It's a Master built, electric. Now I have a old Brinkman dome type smoker for 30 years now (converted to electric) and have used it for just about everything. I have used the Master built 3 times now and was kinda disappointed with the performance and finished product. My first project was a pork ribs, used hickory chips and a store bought rub. They were ok, not great. My second try was a pork shoulder, hickory chips This was also ok, not great. My third try was a Rock Cornish game hen, used apple wood. After 3 hrs at 250 deg, the skin was black and no smoke flavor. So my question is, do I need to break in and get the inside of the smoker seasoned before it starts tasting like smoke?