Had same issues way back when I first bought mine. Make sure your wood doesn't have bark on it. Hope I don't get hung here but.....Cookshacks wood they send with their smokers isn't that green. I learned that the hard way as well. Old wood = soot.
Also no foil on top of the fire box will make some funky drip burnings.
Also since its new did you wipe down the whole inside of the cooker? There may be oils on the metal from production that will smell on the first run as well.
Did you Burn it in for a few hours with no food in it?
How much black buildup is there on the inside?
It took me a while to get it where it needed to be for what it was.
I still think they are a hell of a prime rib oven!
Since those small units hold so much moisture (because I think it needs more vent) bad wood equals a smoke lacquer on everything...
Try a whole chicken with nothing but the heating element. No wood. and see what you get.