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I have a Brinkman square smoker and the chips burn in the "chip tray" but I do not get much smoke. I thought about adding foil packs in the drip pan at the bottom, but that's below the heat? I also thought about making some foil packs and put them on the racks below the meat.

Hickory chips - soaked about an hour.

I have just bought an electric smoker and I simply do not get the "smoke" flavor I had from the wood burner. Any one have suggestions? Thanks,