Smoke production is a function of in-efficient combustion. So, the amount of smoke - of the right kind - is more dependent on the programming that goes into the controller. Feed rate, fan speed - or pulsing of the fan, and so on. The lower the burn efficiency, the greater the ash production and accumulation - and the potential of a "flame out" in your fire pot. So - there are some things to consider...
Maybe you would like to try are different types of wood that the pellets are made from. Oak produces the highest BTU of any common wood - so for most of the country- it is the predominant wood used in pellets ( In the Pacific NW - they use Alder...not much Oak available ) But there are some pellets which are 100% "flavor wood". Hickory, Cherry, Apple, - the choices are many.
And - what many of us do is use an Amazin Smoker tube filled with the flavored that we want to influence the cook the most, and pre smoke or "cold smoke" the food item - or use it in conjunction with the cooker running.
This may cause you to have more questions - so fire away!