Apple. Being generally mild I figured more was better. Not a fan of the charcoal taste either. I will give it another shot later this month to try and dial it in. Also, I'm thinking that the wood chunks (fewer) should only be at the beginning of the cook instead of throughout.
On the charcoal taste, it’s possible you put the meat on too early. You do want to wait till you can get things up to temp, as it also gives time for the charcoal to heat up and stop smoking.
Also, after spending way too much time reading posts here I’ve become convinced that smokers like a drum or WSM put out a higher smoke profile than other options — including an offset. I think the kettle with S&S is similar. You may find that you want to give extra time for things to settle out, minimize the amount of flavoring wood etc., to try to get what you’re looking for.