I can 100% tell what wood a BBQed piece of meat is smoked on. I think this is the one reason I don't care for the electric smoker. You get that "burnt" wood taste, not the smokey wood flavor.Forced air pellet burners are never oxygen starved so they will burn very clean. They will add a smoke flavor that matches the wood.
Some people have come to enjoy a more acrid smoke flavor that comes from running a slightly oxygen starved fire. This is that campfire smell when a fire is just lit or after it was put out. This used to be considered a sign of a pit master who couldn't manage his fire properly but now some people associate it with good BBQ.
For people who like this style of BBQ, a pellet grill is generally a bad choice. You can get a bit of the flavor with a pellet packed smoke tube placed right on the edge of the grill above the infeed since that is a low airflow area.
It’s a company that sells quality meet,What is that some kind a meat club thing?
I was tempted on the tri tip my self, the brisket however was great, and at 14+ pounds you can go wrong. I did end up trimming off about 2 pounds of Fat! Which was bit much, I saved it,I've done their tri-tips and love them! Would be interested to see how you like the brisket. I just did a local Montana "wagyu" brisket. They say 85-90% "wagyu" genetics. I thought the flat was phenomenal but as the point is inherently fatty I think the fatty wagyu made it a little bit unappealing. Curious if you get the same result