OK, so don't bust my chops for not owning a CS smoker. I own what I own, which is one of those Charbroil electric water smokers. I've turned out some very acceptable tender que (butt and ribs), but I can't seem to get much smoke. I've used chips and chunks, spread on the bottom around (even touching) the electric element. At the end of the day, most of it still sits there unchanged. If we're all smoking at 225 degrees, where's my smoke? Is there anything I can do differently with my chips? Wrap in perforated foil or in an aluminum pie pan atop the element? What about using wood pellets? Any help greatly appreciated.