Pellet stoves were designed to heat houses— not BBQ. The original BBQ design was adapted from home heating units. The engineering design is based on producing the most heat per pound of fuel. The result is very little flavorful smoke—by design. The fuel, itself, necessitates the ultimate design flaw.
That said, I use a pellet stove for food that requires only subtle smoke profiles.
Most folks here are going to tout the taste generated by an offset, for good reason. If you have the time, and inclination, it's hard to beat.
Today, I have gravitated to an insulated Vertical. Run correctly, the smoke profile is very similar to an offset with the advantage that you can maintain consistent temperatures for up to 12 hours+. I can be gone all day and check temps on my phone at any time. It really feels like cheating, but I can live with myself.