Not very smoky...what am I doing wrong?

[porterdriver]

This weekend, I smoked some salt, black pepper, and some almonds.  Followed recipes that I have found here and the recipe site, but the smoke 'component' was very very light. 

For example, I smoked the salt and black pepper for 4 hours with Pecan bisquettes.  I used the coldsmoke/roast method; used cold smoke setup to keep moisture out of the smoke chamber but had the PID set at 200 degrees F.

Thought I'd be chased out by the smokiness of the finished products but they seemed almost smokeless.  I can't think of what I'm doing wrong, any ideas?

[KyNola]

Store in air tight containers for a few days and see if the smokiness increases.

[Tenpoint5]

Your may wish to try a stronger wood flavor. I would suggest Hickory or Mesquite for a more full bodied smoke flavor. Pecan and apple are more lighter flavored woods.

[OU812]

Oak will give a more robust smoke also.

[porterdriver]

OK, good ideas.  I'll check my stuff in a day or two and see if I am any happier with the result.

I happened to be out of hickory and oak, that's why pecan was used.

Looks like I'll order some more of the 'stout smoke' and give that stuff another shot.

As always, good advice and thanks.

One other quick question, I always run my DBS with the top vent wide open (matter of fact, I'm not exactly positive that it isn't welded into that position).  For an application like this, should I consider closing it some?  I had just heard horror stories about the black drippies and did not want to encounter that!

[OU812]

My vent is wide open all the time, on every smoke.

The bradley aint like a stick burner, no need to adjust the vent.

I'm just sayin.