re: Best pellet grill

Question about pellet grills. My understanding is a smoke ring is produced in the first 4-5 hours of smoke, and anything more than that can make the bark bitter.

Wouldn't cooking with pellets for 6+ hours "over smoke" the meat?

I have an old brinkman vertical barrel smoker and stop the smoke after 5-6 hours, but would love the convenience of an automated pellet system. I have to reload the coals every 3 hours on the brinkman. Still debating between offset, pellet or kamado.