smokejumper
Smoking Fanatic
Good advice.
I have not had any problem with oversmoking. I typically leave the meat in the smoke for up to 14 hours no problem.
Fiddling with the design of the smoker is not the way to go if you want less smoke.
The design of the smoker is all about heat control not smoke control.
For less smoke flavor just foil your meat after a few hours.
