I have a vertical pellet smoker and my first butt turned out just fine but I was hoping for more of a smokeyness in the meat. My smoker has a low temp setting just called "smoke" , could/should this be used in the beginning to add more smoke flavoring to the meat or should I just change the pellets over to something else (currently using the Traeger Gourmet Blend (maple, hickory, cherry. 100% Food Grade Hardwood). I have seen some people not like the Traeger brand pellets and others recommend the smoker tubes thrown in for more smokeyness.