Glad you started the thread Tom since I encountered the same thing this past weekend. I received my 3D the last weekend in August. After seasoning the unit, I used the remaining hickory sent with the unit to cook 2 slabs of ribs and some salmon. Since it was my first cook, I could notice a difference in using electric vs. smoking with my wood burner. The taste and smell when I opened the lid of the pan keeping my food was milder but you could taste some smoke.
I used up the wood chunks, so I had to go get some wood from the store to smoke over the labor day weekend. There was some smoke flavor in a tube of bologna, but the chicken quarters, chicken breast, pork steak, and hot dogs, hot links and sausages had not hint of smoke.
I surmise that the hickory chunks I bought this weekend were a low grade but wood burning is wood burning and should give off the same type of smolder. What I realize now is not to soak the wood since the element is hottest at the start up. The time it took for the wood to dry out enough to start smoldering, prevented the smoke flavor getting into the meat. I may smoke something else some time this week and keep the wood dry, or determine if I need another wood.