when you do the pastrami, make sure to do a search, we've had a couple of good threads,
now, back to the topic in question.
I'd try different wood. There is enough variation in wood, from a moisture content, I'd let this season and try something different.
I'd also call CS, describe the symptons and see what they say, I've not cooked on the essentials, so I can't really diagnose some things.
For low temp smokes like cheese, I use sawdust or pellets, you need something that will combust at very low temps. Wood doesn't even start to combust until 140-150 at best.