Hi ProudNanny! Hmm...now this is a comment I don't think I've ever heard before! I've eaten, and made an awful lot of BBQ, and have never been dissatisfied with the level of "smokiness" from the SI. Could it be that you are accustomed to over-smoked food? And, when you say "I've tried using more than recommended," what does that mean? Do you weigh your wood? Also, what kind of wood are you using, and what have you been smoking that wasn't smoky enough?
The more details you can give, the better we can help. We'll figure this out together!
When you smoke meat, it really only absorbs smoke until the internal temp hits about 140. After that, the smoke really just piles up on the surface (kind of like the walls of your smoker). I wasn't trying to be smart when I asked if you were used to over-smoked food; that is a very common thing, as a lot of folks believe you need the smoke rolling the entire cook, even if it's 12 hours!
