Cheef. Regarding smoke flavor in a pellet smoker. According to the video with Dr. Blonder, this is due to the lack of humidity in a pellet due to the rapid air exchange. He recommends placing a water pan directly on the heat diffuser. Fill the pan with the red pumice rocks (lava stones) and with water half way up the rocks. This should increase the amount of smoke on the meat. He cautions that it will change flavor some and with also change the length of the cook. Something I am going to try in my next cook were I don't have a specific finish time.
He also notes that smoke will wash off. Probably why you might not notice as much smoke flavor if you sauce ribs or chicken. Another reason you would notice it more with brisket or a pork shoulder.
I have a PitBoss 820 at Menards on sale then 11% off right @ $400 all said and done. Invest in a good remote thermometer and cook to Internal Temp. Yes the 820 swings temp 50 to 60 degrees +/- but at the end of the day the food taste fantastic. I just cook for friends and family, if I was trying for competition I may up grade. You will be able to turn out great Q with any of the grills mentioned, it a matter of learning your machine and what your taste are, you can't go wrong.
I used my GMG DB this weekend in 14 degree weather and it produce amazing pulled pork, i don't dump the pellets in instead I sifted them through a colander to remove dust (cookin pellets perfect mix) and added them 3 pounds at a time for about 9 pounds for the total cook time . I have the thermal jacket on my DB. For clean up I wrap the grease tray with aluminum foil along with the bucket easy clean up. I also spray the grates with pan to keep food from sticking. I also take my shop vac and clean up weekly (I plan on 3-4 cooks a week)
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