I remember watching the "throwdown" that Baby Back Maniac did on YouTube between the WSC and the 26" kettle:
https://youtu.be/EXB_lQYWolsAt the end of the cook he says that the meat on from the Summit while good didn't have as much smoke flavor as the meat from the kettle. I'm going to make a guess that the big reason for the different amounts of smoke flavor is due to the diffuser being a buffer between the smoke source and the meat.
I have noticed that if I do a charcoal snake on my kettle I get a fairly heavy amount of smoke flavor on whatever I'm cooking - especially on the meat closest to the snake. I haven't done the diffuser set-up yet but I'm thinking about trying it once I get a stacker/rotisserie set-up.
The questions here are have you guys noticed the same thing?
Are there any tricks to finding more of a middle ground between the snake method and the diffuser method?