Hi.. I am fairly new at this. I am finding the meat a bit too smokey. I have been reading the other posts
on this topic. I now let the smoke go for at least 1/2 before I put my meat on.
I just read that drippings can cause smoke and will flavour the meat and also cooking with the gaskets closed
will increase the smoke taste. I don't use any wood chips at all at this point.
Can anyone offer any further advise to help on this ?