Looking for help

ducknutts

I recently cooked a small pork loin and used pecan chips to give it the smoky flavor. I used the GE charcoal and pecan chips. I soaked the chips and put them on the charcoal after it was ready to start cooking approx 300 deg. There was a considerable amount of smoke. I put the meat on and let it cook to desired temp. The smoke taste was not what was expected. My wife hated it , I thought it was OK but not great. What could I be doing wrong? Maybe I should just stick to charcoal??