I'd probably have started just the smoker for a while without the meat, until you got the temp stabilized and some burning going.
If you've got a torch, get those soaking wet chips burning with it a bit. Maybe take some dry chips and make a little aluminum foil holder for them and poke a bunch of holes in the bottom of that. Then light those chips on fire.
IF you have the water pan in there remove that, the moisture will make it hard to get any smoke going.
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