I smoked a pork loin marinaded in Creole butter and used a coffee rub . Mesquite pellets and cherry pellets in a SS bag. I used the smoke setting for about 4 hours. Then wrapped it for about 1 1/2 hours then let it rest for an hour. It had a good Smokey flavor all the way through but I would...
I also have same problem. I would like to have a deeper smoke taste then just at the surface. You would think that as much smoke as it produces you would have better flavor.
12 pound pork roast ruined with salt and pepper used Jack Daniel's maple pellets probably smoked some hours then double wrapped with foil than but back on about four hours until I reached 197. It was good very tender but to me there want enough smoke flavor through out the meat.