Am I getting enough smoke?

[Festus]

I am a Newby here. I have been smoking meats for a few years and recently bought a Camp Chef Smoke Pro DLX. I also bought a Sear box so I should be set.
My question is the about the amount of smoke I see rising from the smoker. I smoked a turkey a couple weeks ago. Air temp was around 20 degrees. I used Camp Chef Competition pellets. During the smoking process I noted that there didn't seem to be much smoke coming from the stack nor leaking around the door. However the temp seems to maintain within around 20 degrees one way or another. So with the setting at 225 it would vary from 215 ish to around 140 up and down as the pellets were fed in. The bird was good when finished but it was a struggle to really taste the smoke. Is my smoker set up wrong? Maybe the stack Chimney Cover is to close to the Chimney or maybe to far above it? Any help would be appreciated. Thanks

 

[mowin]

And your experiencing what many have with their pellet grill. Lack of smoke flavor.

I did two things to add to my smoke profile.
First, I use only lumberjack 100% hickory hardwood pellets. Some pellets are 100% hardwood, but are 60% base flavor and 40% flavor wood. The 100% flavor wood pellets do help.

2nd I use the a-maz-n tube smoke generator in all my cooks. Definitely a game changer.