When grilling/searing on a pellet grill you will actually get very little smoke flavor into the food. There are two reasons for this. First off, when grilling/searing food over direct heat its a fast cooking process, therefore, there is little time for the food to absorb any smoke.

However, at higher temperatures (400 degrees plus), the pellet fire is running very efficiently. An efficient fire produces very little smoke.

Pellet grills/smokers produce most of their smoke between 180 to 225 degrees when the fire is less efficient, and the pellets will be smoldering in between new pellet fuel landing in the burn pot.

In general though, its also worth noting that pellet grills/smokers give food a lighter smoke flavor compared to a charcoal grill/smoker or an offset smoker/stick burner. Again, this is due to a pellet grill having a relatively small/efficient fire, hence less smoke.