I've had my GMG DB for a week or so. I've done the usual burgers and dogs, chicken thighs and pork chops, but those were done at high temps, and I knew those wouldn't have any smoke flavor. They did come out great tho. Yesterday I did a whole chicken. Low and slow. Pit temp was 225* (maverick dual probe). Smoked for 3 1/2 hrs until it was around 150*, then bumped temp to 450* to finish and hopefully crisp up the skin some. Pulled it at 165* and let it rest. Bird was juicy with very good flavor and skin I could actually chew, lol. BUT, there was absolutely zero smoke flavor. None. Now I'm relatively new to smoking. Had a cheap offset and a small electric in the '90s, but just started smoking again this spring after a 16 yr break. I picked up a ECB I used twice, before getting a masterbuilt two door gasser a couple weeks later. I did the usual mods to it, dut disliked having to babysit the thing. My chickens were smoked with only using two to three chunks of apple, and always had a light smokey flavor. I was using gmg Texas blend pellets, and there was plenty of TBS, but I'm stumped. Anyone using a amnts smoker in a gmg db? Where are you putting it? I would think it wouldn't stay lit?