I'm new to BGE. Have made several attempts at smoking (chicken,ribs)and don't quite seem to get the smoke flavor that I recall from traditional ceramic Japanese smoker. Directions say temp at 160 but produces very little smoke. I open vents temp rises, lots of smoke but meat cooks too quickly. Am I just too impatient and should just keep temp low and not be concerned about lack of smoke? Any suggestions for best smoke flavor and techniques would be appreciated. Thanks,Rick.