it done a wonderful job , as usual , but the meat did not really have a smoked flavor to it.

the times i smoked in it previously , i used about 2 small chunks of apple wood and it was enough to impart the smokey flavor desired without being overbearing.
used the same wood and same amount this time also.

any tips ? and has anyone else experienced this variable ?

thanks

Yup. Down here we call it "dead" wood, or wood that should smoke, doesn't. USUALLY we attribute it to the length of time from the time it was cut til we used it. I haven't figured a cure for it other than to use my nose while it is cooking and try to determine if I am pleased with how much smoke, and how it smells.
Barbeque is art, not science...it's hard to exactly duplicate one cooking session to the next.
While I was typing this it occurred to me that soaking the applewood overnight, or even longer, and getting it good and soggy might produce more predictable results.....I would certainly try it

I didn't have any wood for the smoker last time, just charcoal. Used the charcoal to smoke a pork butt and two briskets, came out great. I probably won't bother with any more wood.

How windy was it? I have found that wind makes a difference, as stupid as it sounds.

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Where's my dad's America?

Soaking it really helps.

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I drank what? - Socrates

As mentioned, use your nose. Also, if the smoke is white you have a problem with the fire, usually not enough air / smoldering fuel. Smoke should be blue-grey in color with lots of scent. Soak chips not chunks.

One more vote for soaking. My Granddad used to get hickory chips and soak them in water overnight before he smoked. As I recall it worked well. Dry wood doesn't smoke. It just burns. It needs some type of moisture in it. Either water or sap.

Yep gotta soak the wood plus be sure to put the wood in when firts putting on the meat. Most of the "smoke" flavor occurs during the first few minutes of cooking. Once the meat is seared, the smoke can not penetrate as much.

So throw the wet wood on, wait for it to start smoldering/smoking first, then put on the meat.

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Still Running Against the Wind

soaking helps as does some temperature control You want the smoker fairly cool to start out so as to avoid the sear at the beginning. that lets the smoke soak in good ... then raise the temp for a good solid finish.

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it just needs more voltage

With my electric smokehouse you must preheat to max temperature first to get good smoke

i use fairly small wood chunks.

next time out , i will soak them . at least overnite .

rock