I recently bought a Rival KC electric smoker. I tried doing a meatloaf today and smoked it at 300 F for about 1.5 hours to an internal temp of about 160F. The meat loaf(I used ground sirloin) was moist and tasty as I used a recipe based on America's Test Kitchen. But it didn't have much smoke flavor. I used hickory chips soaked in water for about 1 hour and when I put them in the bottom of the roasting pan, they were pretty wet. The Smoker has a drip/water pan into which I poured about 1/2 c red wine. I noticed that when I took out the loaf almost all of the chips seemed to be free of charring. I'm kinda disappointed in the results. Any suggestions from the experienced smoker for increasing the smoke flavor from this unit? Should I use more chips, more soaking, decreased cooking temperature. What's your opinion about using the water pan? Would very much hearing from you guys (or gals). --RichS.