Smoke Mode Pit Boss 700

[Bpt17]

Newbie here and I've been reading all the comments on Pit Boss. So this is my question. Ima smoke flavor guy I want the maximum amount of smoky flavor regardless of how long it takes. I understand the P setting. My question is as a newbie for low and slow

1. How do I gauge the amount of time I'm supposed to be cooking? Standard Thigs, wings etc are 250-275°F with a Cook Time 1.5-2 hrs. Low and slow would take more time if I'm cooking at 225, P5 but it should take longer obviously, should I just check the temperature to determine when they're ready?

2. Smoke Mode. Can foods really be cooked on smoke mode? Again referencing the temperature for most wings, thighs etc the cook temp range is 250-275 but in the south where I'm at smoke mode on my Pit Boss is normally about 140 give or take on a P5. Is that too low or even safe to try to cook your food on?

Thanks

Any additional advice is Welcomed

[spacetrucker]

Greetings and welcome to the forum

me being me, max smoke is not something I do much of, as the wife likes some but not a lot of smoke flavor...
I have experimented with smoke tubes full of pellets burning in the background, and they do add extra smoke flavor..
surely others will check in to help you with your pit boss

[OldUsedParts]

Papa Tom is our Pit Boss Expert and hopefully he'll see this and respond. I have a Pit Boss 340 and I'm happy with an hour of temps in the Smoke setting for my ribs, pork butts and larger cuts. When it comes to wings and chicken I use Charcoal in my ECB. Good Luck and check back later to see of anyone else has commented.