Like you mention, chips could help or even some pellets. I’ve read where others will use the Amazin’ Tube with pellets to help. But one way to get the chunks smoking, turn the heat up to 225* with the wood in and sausage until you see smoke, then just feather the power switch off an on to keep the temp down a bit. I also throw on a home made fan on the smoke hole to help draw air through to keep some smoke coming out. I’ll be doing this method tomorrow with the beef sausage I made today, but, I have cure powder in mine to allow for the smoke period. You can go until you get the color you are looking for. The key is not to let the fat get to hot, or it starts to ooze out and will dry up the sausage.
the other option, which costs more money, is to look at the smoke adaptor they just came out with. There’s a few posts here and you can see it on the main store site as well I think.
But I’ve done the method I mentioned a number of times and it works for what I want. Maybe I’ll try the pellets some day if I start smoking more sausage on a regular basis.
Hope that helps.