What's the good word fellas? My name is Connor. Well, I'm pretty new to smoking food, started about 6 months ago. I have only smoked Ribs and have probably done this about 8 times - but I'm hooked. I use the "Char Griller Smoker Pro". I am a 25 year old, second year medical student in Georgia. Love the outdoors (fishing and hunting) and am a big Florida Gator fan! The Lord comes first. Anyways, just wanted to introduce myself. ----- As well, I posted this in the "Pork" forum. ----- I'm new to the forum and am pretty excited about the potential feedback! I started smoking baby back ribs a few months ago - probably have done it about 8 times now. I have really enjoyed the process and am definitely learning as I go. My question is, how much smoke is too much? My first batch of ribs was unreal - best I've ever had. Since then, they have not been as good - just a VERY smokey taste and even a bitter aftertaste at times. I have been going back and forth between Hickory and Mesquite. I usually use the wood chunks. I will cook my ribs in the oven for about 2-2.5 hours then throw them in the smoker for about 45 min to an hour. I use the "Char Griller" Smokin Pro BBQ Smoker I will put a pretty good amount of the wood (Not soaked in water, just put it in dry) in the side smoke box - probably a 1/3 of a regular size bag (700 cubic inched, 14.7 Liters) and give it time to flame up pretty good then I will suffocate the flame and put the ribs on there. Usually the smoke is pouring out the entire time - POURING out. I am starting to see that might not be that good of a thing. So...what should I do? Let the wood burn WAY down before suffocating the flames and putting the ribs on? Guys - I really appreciate all or any help! What a great forum! Thanks again.