Hoping for some opinions here. I've been smoking for a few years now on my Daniel Boone and love it. I have not however made a pork shoulder on it that has turned out as well as on my Mes. My Mes has died, may she rip. So my main question is, when smoking a butt, do you all run your pellet smokers on "smoke" for a while when you start? I'm thinking in the range of 160 degrees to really get a smoke ring for 3-4 hours. Then crank it to 225. If I run 225 the whole time it doesn't get enough smoke. I tried this last week on a brisket using the gmg recipe in the book and it was the best I've ever made. Gonna try it tonight, just wondering how you all do it on your pellet grills.