I smoked 3 racks of baby backs on Saturday. I put 3 chunks of hickory, 2 buried and one on top. I let the egg come to temp - 230* - and levelize for about 20 minutes. I had the platesetter with the feet up then the grate then the ribs in a rib rack. I left them in the smoke for 2 hours, then foiled for 1.5 hours then browned them up, uncovered, for another 45 minutes. The were cooked perfect and had tasted great, but I get that 'taste' or 'feeling' at the tip of my tongue after eating. I only had nice, white, billowy, smoke, but the aftertaste left me a little unhappy. I'm wondering if it could be that the hickory may just be a little strong for me? I'm going to source some apple & cherry for future smokes, but was wondering if anyone had any insight for me.