Like old sarge said, don’t put too much in the firebox. I haven’t weighed the wood, now just put in a couple of medium size ones. Use 4 smoking some brats and kielbasa and over smoked them. Ended up dumping about 20 lbs of sausages (don’t have a dog I can feed it to)
I find I only get smoke during the 1st step as it is running at full power to get up to the set temperature. As you know, once the set temperature is reached, the smoker will back the power way back and run on low just enough the temperature. When it goes to the next step, usually 10-20* raise, the power only goes up a little to make the next temp. I’ve found it’s not enough to reignite and wood that may be left in the firebox. The Bella would be your choice for extended smoke. One to two hours smoke is ok for me.
Must admit, haven’t done a pork butt in it yet. We are having a linger longer, after church potluck on the 11th of June. Made brats for the last one, but doesn’t feed enough people, so I’m doing some pulled pork. A couple of pork butts. We’ll see how it works.