Pork butt fat cap.

Smoke rings just don't happen in an electric smoker. There's two ways to artificially induce one.
1. Add 5-6 charcoal briquettes to the wood pan. I've read here on the forums that Kingsford is the one to use.
2. Shake a layer of Morton Tenderquick on the meat as if you're heavily salting. Allow to adhere for 12 minutes and rinse thoroughly.

The TQ method will provide almost too much of a SR and frankly, it gives a somewhat artificial appearance.

As for bark...I was reading Paul Kirk the other day. He trims the fat cap from his butts as there is more fat just under the upper cap. A high sugar content rub will also help. Another method would involve a simple mustard slather over the top, prior to applying rub.

As with other CS electric smokers, the 150 produces a high moisture environment. Some folks will open the door for a few seconds every hour or so to dump moisture.

No doubt, others will offer you advice. Hope this helps.

Thanks Max! I was just adding one briquette. I've never tried the TQ method. I may give it a go just to see what it looks like. I don't have too many problems with bark as it seems my door leaks tons and tons of smoke. I'm waiting to hear back from CS customer service about a fix.

I own a one fifty. I score my fat cat criss cross cut, apply a home made rub with some light brown sugar in it and smoke fat cap side down on my middle shelf at two twenty five for twelve hours. I put it in when I go to bed and it's done about the time my wife leaves for work. Never used briquettes, don't give a hoot about a smoke ring, I want moist flavorful pulled pork. Who's gonna see the smoke ring if you're selling pulled pork.

Good luck with your new place. Keep us posted.