I'm new to the world of CS. Please instruct me on how to get maximum smoke flavor to pork butts using Apple wood in a CS150. Is it really possible to get a good dark black bark on a pork butt like the bark when the butt is cooked on an offset? Thanks

Smokin' Okie's Barbecue Guide and Butts 101 should give you all you need to know.

There is plenty in the archives that is good,as well.

The bark is a function of your rub and time,so you should do fine.

Now,if you are just wanting smoke-you can always add more wood.

I also tend to cook a lot of pork using apple.