Greetings, I received an Outdoor Gourmet Side Smoker for Christmas and am new to smoking. I have read through several forums but still am not getting a good result. I am using lump charcoal and chink hickory, I also purchased a temp gauge that reads the smoker temp and meat temp and that seems to work ok but the ribs tasted super strong almost like fuel. Once the lump burned down I used chunk hickory to maintain the temp between 225 and 250. Am I using too much wood? Or should I only use lump charcoal and hickory chips? Also my ribs got a little burnt as the thickest part was near the heat vent should I wrap them in foil or use a rib rack, the taste is whats really bothering me. Thanks in Advance for any advice.