Folks Love it or Hate it. The ones who hate it say it's too smokey. Is there such a thing? If so how to you keep it from being so smokey?
Side box smoker.
Firstly by not using too much wood. You only need a couple of chunks, not a tree limb
Type of wood may also be the case if flavor is too strong. Cannot go wrong with Hickory, although I also like Cherry and Pecan. I like to use Oak on my Beefies.
Good smoke on the right. Remember, if you smell wood burning, you're smoking.
You want the box temp to be somewhere between 225-250 for pork - Time is however long it takes. We all use temp here. Smoke to 160 then foil and go to 205 if you want to pull it or 190 if you want to slice
Most of us foil at about 165 to get it nice & moist.
As for "too smokey"???
In my book there is no such thing as too smokey.
In Mrs Bear's book, the only way to keep it from being too smokey, would be to make it in the kitchen oven, and transfer it to the crock pot, and don't carry it too close to the smoker.
If it gets creosote on it from too much billowing white smoke, that is not too much smoke, that is creosote.