Originally Posted by darylrue
after I put a brisket on it for at least 5 hours I still did not taste any smoke.
How long, overall, did you cook your brisket? I ask because when I do brisket, it usually takes at least 12 hours at 250º to get it to 195º internal, and I can't imagine brisket being even close to edible after only 5 hours at 210º.
I would suggest running it longer...take that brisket all the way up to where it is 195º internally and see how it tastes then.
It certainly won't be quite the same as a stick burner, but you should still be able to notice the smoke flavor.