I have a CS Whole Hog, have had some success with it and a Traeger 075 the past few years at competitions. I think it smokes well. But to be perfectly honest with you, the only wood I can distinguish is Mesquite. Cooking at competitions, you dont taste smoke after you have been cooking a day and a half. Only time I taset smoke flavor is when I seal it up and eat it days later.
Here a lot of good things about cookingpellets, just ordered 3 bags, suppose to be here next wed., will try them next weekend and see!
Certified Master Judge #5382
What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."