We've tried BBQing three times now on our new smoker (Brinkmann vertical smoker w/indirect heat (Trail Master Limited edition)). We are trying to keep it basic so that we can get good at these couple of things first, and then branch out once we've mastered these. We've done ribs and chicken basically. Ribs = babyback, spare ribs, and short ribs. These have all gotten increasingly better with him figuring out the fire and me working on the rub. We are stumped on the chicken. We've spatchcocked it - direct heat first and then put in the smoker along with the ribs. From what I've read the temp is about the same 225-240 and it's come out perfectly cooked each time in terms of being tender, moist, etc. But it's super smokey! The smoke taste is overwhelming and we aren't sure where we are going wrong. The ribs don't have this issue, just the chicken. We are going to try one more time tomorrow and then maybe give spatchcocked chicken a rest. Everything is dry brining now in preparation for tomorrow's BBQ. Any tips? (including the suggestion that we don't simultaneously do the chicken ... we are just trying to make the most out of the effort of the day-long smoking session) Thanks!