Hey everyone, brand new member but long time lurker and my very first post is to ask for a bit of advice. I live in the UK where smoking isn't nearly as popular as the USA, so I decided to start out with an ecb just to make sure that myself and my family liked smoked meat before investing in anything fancier. The last month was a total hit and smoked food was loved in my household but because it was me that was running and had to constantly tend to the ecb I decided to upgrade and get myself a proper smoker and I decided on the Webber smokey mountain. I have now cooked a huge slab of beef and also a couple of whole chickens on it but here's my problem. Ever since getting the wsm, my husband has complained of the overpowering smokey flavour of the food. Nothing has changed - rub is the same, wood is the same (Apple) - the only thing that has changed is the smoker itself and I'm thinking because the ecb was so unpredictable and so full of leaks smoke wise, that the food was only getting a hint of smoke instead of properly smoked. I personally like the food out of the new smoker but hubby is saying if the smokeyness could be knocked back just a little bit he'd be in love with it again. Any suggestions apart from foiling everything after an hour or so?