Now that sounds like a fine KCBS CBJ talking, and I agree. Nothing worst then having the smoke as the main profile on a product.
JRL....I had seen in your profile that you were a FEC owner, so that's why I used that comparison. The biggest difference between the finished products will be the bark. If you wrap with foil during your cook, you probably won't be able to tell any difference, but if you cook the whole time without foil, you will get a darker blackish color on the smokette and not as much drying effect as the FEC.
Personally, I used around 6 ozs of wood on the smokette and like the finished, pulled pork product better. It's the outside texture on ribs and chicken that you will notice the largest difference in. They will be more moist instead of a dry bark.
As far as the smoke flavor, the smokette is better.