Hoping some of the more experienced Pitmasters here can help me out. I recently purchased the old country BBQ pits smokehouse vertical smoker. I love everything about it except for I'm kind of noticing that it's not getting that much smoke on the meat. I'm not sure if it's the smoker or if it's the wood I was using. Last weekend I smoked some ribs using maple wood. They were cooked well and tasted fine but the smoke flavor was barely there. Yesterday I smoked a Boston butt. Smoked it uncovered for about 6 hours. It was probably the best cooked Boston butt that I've made, but there was barely a smoke ring and barely any smoke flavor. I used Cherry wood. The smokehouse smoker burns a very clean fire. It has dual smoke stacks at the top and the entire time I was cooking it was burning clean. I mean you could look at it and i tdidn't look like there was any smoke coming out of there at all. I thought that was the goal?