My first question would be what kind of fuel are you using, how long are you smoking, what are you smoking. Give us a bit more information about your process and your experience with smoking we may be able to help.
traeger smokers use wood pellets, I have been using hickory. I normally smoke pork shoulders and briskets. my process starts with putting a rub on the meat the night before, next day pull the meat from the fridge and let sit out for 30-45 minutes to get to room temp, during that time I start my smoker to get it warmed up. When i put the meat in the smoker I have it set for 200 degrees and smoke the meat for about 4 hours give or take a little, no fewer than 3 hrs and no longer than 5 hrs. If I am smoking shoulders or briskets then I keep it on the at 225 after i shut the smoke off until the meat temp is 185-190 and then i pull it, wrap it in foil and towels and let it sit for about an hour until it reaches 200-205 then pull it or slice it.
I know I always have trouble tasting the smoke in mine the day that I am cooking it. The following day i can taste it just fine. For me after I have been tending the fire all day I can't taste the smoke. Something with inhaling the smoke from the fire all day screws my taste buds up.. but that is just me. But, like I said the next day it's there.
I also usually take anything I'm smoking up to 160 before I foil.