There's an old saying: You get what you pay for. That doesn't mean this is a bad cooker, just don't expect to "turn it on" and start producing the best food, yet.
First, I recommend burning it in to remove any leftover factory residue -- an hour on high temp will do that.
Second, don't be tempted to use heating pellets. Cheap because they usually contain "miscellaneous" stuff instead of all hardwoods.
Third, season it by either spraying all over the inside with PAM or wiping it with corn oil and running at medium temp for an hour.
Fourth, take plenty of time to get to know the machine. Every cooker of every type has it quirks and the more you experiment and learn it the better the output will be.
Fifth, most pellet cookers produce what I call "adequate" smoke for most tastes. This is valuable to cooks who either compete (where oversmoking is a deal-killer) or to cooks who like to get complex, combined flavors from smoke, rub, sauce, etc.. If you want heavy smoke you'll need to look up adjunct devices like Amazen tubes, SmokeDaddies, etc.. The main factors on smoke production are good pellets and proper cooker usage -- pellet cookers are very efficient and don't produce much smoke at high temps. At low temps they smoke the same as a well-tuned stick burner.
Sixth, take time to adapt your recipes to the capabilities and features of the cooker. Most people who buy a new cooker, use it a few times, and then walk away in disgust NEVER take the time to learn it. There are lots of good cookers of many types out there but a few folks who should never give up charcoal
Have fun! PM me if I can help you with anything.
Hub
