Hello there everyone. I'll use this chance to introduce myself and request some aid. I've been checking out the forums for a while since I've got my smoker and began making my sausages and charcuterie. Only smoked 2 things, a pork butt and some chicken thighs. Pork butt was tender and good but dissapointed with the smoke level, but the chicek thighs came out real good. Still alittle less smoke flavor than I'd hoped, but the flavor was good. Onto my issue, I've got an Old Smokey electric smoker. I like the ease of use electric offers and I got it at a steal price of $50 brand new off of Craigslist. The issue I'm having is continued smoke generation. The design of the smoker is flawed in my opinion because the chip tray is inaccessible without removing the 2 racks and the drip pan. How many chips do I need to put to maintain smoke for say 4 hours? Last time I smoke the chicken thighs I added 2 hand fulls of chips that were soaked and barely got smoke for 2 hours. Do I need a mound of chips in order to get smoke for a 4 hr period? A bigger mound for longer? What is everyone else's experience with this?