I cannot stand an overwhelming smoke flavor and have used this method more times than I can count on my Weber, which is also a closed environment, running similar temps as the PBC, so the principal should be the same.
Put just a small handful (about 1/3 cup - MAX) of pellets or a small handful of dry chips in a foil pouch, seal it and punch ONE tiny hole in it with a toothpick. THAT'S IT... Just ONE, and keep it small.
Trust me on this; one tiny hole is all you need.
If you poke too many holes and let in too much air the pellets will just burn. One small hole lets pyrolysis take over and allows the pellets/chips release their phenols in a clean manner and leaves behind the carbonized wood (this is how charcoal is made).
Add the pouch to the side of the coals at the beginning of the cook, and that pouch will become a little smoke factory, putting out a clean smoke just long enough to add some flavor but shouldn't overwhelm.