I would suggest using chunks and not chips. And make sure the wood is of good quality. And use only 1 or 2 ounces of chunks per smoke. I get my hickory chunks from CookShack, never from a big box store. Too dry and prone to ignition. I also strip wood of bark; read somewhere that bark produces a bitter smoke. Just my 2 cents worth. I have the Amerique but aside from its diminutive size compared to the 260, they function pretty much the same. You can always contact CS and they can help troubleshoot.