Reflection on my last cook (CG Akorn)

I did a butt yesterday on my CharGriller Akorn. I was very impressed with the stable heat and control. I used the slow and low method and it worked perfectly.

The only thing I'm dealing with right now is the lack of smokey flavor that I obtained while using the Smoking Pro.

The meat was moist and done perfectly, but not really smokey which I like.

I had three long splits in the mix making a triangle in the mound of lump. Should I use more chunks? What do people use for their mixture?

Any tips would be awesome.

I used Hickory. I get hickory mini logs from Western Wood. I split it myself. I use this same wood in my Smokin Pro with great results.

I was thinking of a 50/50 mix. Not sure it would work. Looking for any ideas.