Hi there. I've tried, and tried, but I just can't seem to get this smoking thing right. I live in MA, and have a small smoker with an offset smoke box. I just don't know what I'm doing wrong. I've tried both applewood and hickory in conjunction with lump charcoal. No matter what I've used my meat always has an overwhelming off putting smoke flavor. Never do I end up with that nice smoky flavor, and fantastic fall apart texture I love when I buy barbecue. I really want to get this right, but I'm stumped. Hopefully, someone can help me out.