Absence of a smoke ring in electric smokers is well known. The nitrogen compounds that produce the effect just aren't there in enough quantity with so little wood. Some of us using electrics (mine is a sm-066) have learned not to miss it, since you can't taste it anyway 
. Some folks add a bit of charcoal to the wood chunks. Likewise, the smoke density is very low after the initial start-up phase, after the cooker reaches temp and begins to cycle. I rarely see smoke after that point.
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