Most of the things we cook low and slow need the time to render fat, collagen and connective tissues. 
I can tell you my pork butts and pulled beef taste exactly NOTHING like ham.  Nor does my rib roast nor my slow smoked, reverse seared steaks.  Nor my pork ribs or beef short ribs.

Some things, like BBQ and lovemaking are just better at a slower pace...

Some things like ribs and pork butt can be turbo’d but if you want to get rid of the smoke flavor you need to start with a neutral charcoal like rockwood. My wife liked the egg a lot more once I switched to rockwood because she couldn’t stand the Smokey flavor before that. 

Be sure that the food is not placed into the Egg until the smoke becomes almost invisible. When there are still billows of white smoke, both acrid flavors and tiny particles of soot are produced.

Almost all lump will produce some smoke flavor, because there is a small remnant of wood. As the lump gets towards pure carbon, the flavor disappears. So smoke flavor can be lessened by completely leaving the wood out.

Note, that after months of use, the Egg will be lined with smoke residue. and the flavor/aroma can only be removed by a clean burn and scraping.

The smoke flavor penetrates the food as long as the surface remains slightly damp. After that, the molecules sit on the surface. Misting and mopping doesn't do much for flavor, but it can wash off some deposited smoke molecules, as well as slowing the cooking.

Cooking at 400 will likely cause some of the sugar in rubs to burn. If there is no sugar in the rub, like some beef rubs which are based on salt, high temps can be good for browning the outside of meats that don't need to be cooked much above 130, or crisping poultry skin at the end of a slower cook.

Speaking of poultry, its gets the smokiest, so very light fruit woods, or some nut woods like pecan are appropriate.

HeavyG said:

If neither of you really enjoy much of a smokey flavor why are you not using a gas grill?

And why did you buy a smoker, which burns wood and gives off smoke?
on a gasser you can add a foil pouch or a box with some wet chips which might last 30 min and give you very mild smoke flavor.

Woodchunk said:

HeavyG said:

If neither of you really enjoy much of a smokey flavor why are you not using a gas grill?

And why did you buy a smoker, which burns wood and gives off smoke?
on a gasser you can add a foil pouch or a box with some wet chips which might last 30 min and give you very mild smoke flavor.

Hmmm........I guess I'm not the only one who bought the BGE thinking it was a grill, a smoker and an oven. At least that's the way it is advertised on their web site. Stupid me.......assuming using it as a grill or oven would not produce a smoked flavor. I still like it though. Although if everything is "smoked" , then I suppose it may be false advertising. 

Like I said....I'm not really complaining as everything I've cooked on it so far has been great. 

The egg is not a smoker which burns wood and gives off smoke.  A few people will burn wood, but the vast majority burn charcoal. Burning charcoal will impart some smoke, but quite different from burning wood.  Adding wood chunks is how most eggers get additional smoke flavor.  Depending on brand of charcoal and temp you can get different smoke profiles.  There is no reason everything coming off the egg should taste like it was smoked.