Mike, it will depend somewhat on the particular cut of meat......everything you listed there seems right in line, maybe just try loading the wood closer to the first part of the chain if heavier smoke is desired.....
I'll do that often.....hammer the smoke early, then just cook thru to wherever it's supposed to be for "done", for the particular cut......like so:
A possible help might be to leave the top vent all open & control temp with the input......that way, the smoke / burn doesn't 'stall' in the cook chamber & give you less than desirable flavors......something I've found by watching what the big dawgs say about their offsets, trailer sized cookers & such......freely exhausting creates good draft & the burn is more likely to be clean that way......it may burn the fuel (wood & charcoal) a smidge faster, but I'll take clean burn any day.....
The roast looks pretty good, just getting the hang of when to end the cook maybe will help keep the juice factor good.....just a hair over, but not bad !!!!
Bottom round, tri-tip, London broil (Hyena brisket, I call it, my nemesis) clod & even brisket,
I'll inject.....with various things, depending on where it seems, that day, I'd like it to go......
Tr-tip, for instance......
(in the back)
All to well done & not dry.....