Unpopular opinion: pellet grills ruined the smoke flavor debate

I ran a stick burner in Kansas City for 8 years and switched to a pellet unit last spring. The convenience is real, I'll give it that, but the before and after difference in flavor is obvious to anyone who actually grew up on offset brisket. Pork butt from the pellet grill tastes like roasted meat with a hint of campfire, not real smoke. My neighbor swore his pellet brisket won a local comp, so I tried a slice blind and could tell it was pellet in one bite. The issue is the thin blue smoke you get from pellets can't penetrate like the thick white smoke from splits does in the first 2 hours. I'm not saying pellet guys are wrong, just that we've watered down what "smoky" means. Anyone else gone back to wood after trying pellets and noticed the same night and day gap?

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