Do a forum search on extension cords. I have one and it is very heavy gauge.
Some wood seems to not burn all the way down. I have never had a problem getting a lot of smoke flavor on the 55 -- have actually had too much -- the most I use is 4 oz on a pork butt. The wood is usually in 1-3 oz chunks and mostly at the front of the box.
Do you put the meat in cold or room temperature? Maybe putting it in cold will put more smoke on it? Do you put a heavy rub on the meat? There has been some discussion about bending the elements a bit to get them closer to the woodbox -- not sure if that would apply to the 55 as well.