In my experience beginning in September 2019 with my IW I cannot say that it was a matter of desiring a stronger smoke flavor as opposed to expecting what I was used to from a variety of charcoal smokers. It took a few weeks for me to come to terms with that but I'm happy that I stuck it out and made only minor tweaks. It's sometimes difficult to confess, but there are times now when I am not well-satisfied with the flavor obtained from charcoal and wood chunks compared to the flavor I experience from pellets. If I'm tempted by the thought that there's no smoky flavor from my pellet smokers I place my smoked meat in a Ziplok bag and throw it in the fridge. Later, I take a whiff and think "yes, that was definitely smoked" and I'm content again. In general, folks aren't going to complain and suggest my food is too smoky but for some of my close family I do know they appreciate a not-too-heavy smoky (or charcoal) flavor. Most dinner guests will offer compliments but tell the truth on their commute home, right? This is not to say you will agree with nor relate to my experience, though.
I tried, then quickly abandoned sub-200f pit temps; I don't start at a temp lower than 225f. I'm not a heavy reader nor a quick convert of the pros (because I want it to be fun and not resemble work) but I read very briefly from two pros who suggest that a good bark formation (where applicable) requires temps north of 200f. I'm a BIG fan of bark, and chose to adopt that belief without much experimentation. Others can probably prove otherwise, but for my personal taste I followed that advice and it worked-well for my interests.
Good luck!
