smokin'
Smoking generally is absorbed during the "cold meat" period. Once your meat begins to heat up and the cells on the outside of the meat close, sealed by smoke/oils/etc. it will not absorb much more. Ceramics are a little different in that the amount of smoke that surrounds the meat is huge. It takes very little draft, they don't leak, so the smoke stays around the meat longer. My best suggestion is chunks not chips. The other thing you can do is make a smoke bomb device. Take a piece of stainless or cast iron pipe maybe 3", cap both ends and drill a few holes in one of the caps. Fill it full of chunks or chips and cap it. It will keep the chunks from burning up so fast and put up a slower smoke that some like.
John