So I have a question for everyone and need all your smart input. So my last few pork butts and briskets have not come out with a lot of smoke on them. I bought the a-maze-n-tube-smoker for the smoke and I generate good smoke with that from the looks of it but still does not seem like it is working well. Been getting good bark on it as well so happy there and it looks like there is a smoke ring on it but not the flavor of it, the temp is 220-230 during the. So below are my thoughts on how to fix it and I wanted to see if they make sense. 1. Close my stop vent a little to slow the smoke from leaving. 2. Keep the meat cool till it goes in so it takes longer for the outside of the meat to get up to temp to except more smoke. So yea need help boys Thanks! P.S o yes I have been searching the forums for help.