Carpetride, I use a propane smoker and hickory chunks. I posted a question on the general forum board about how much to smoke. All replies said I was probably over smoking the meat (amount of smoke - not temp, time cooked or time smoked). See the posts I received:http://www.smokingmeatforums.com/for...ad.php?t=75685
In the past I maintained a heavy, thick, stream of smoke the entire time the meat was in the smoker. It appears "thin blue smoke" is preferred vs. a heavy stream. Smoking the entire time the meat is in the smoker is OK as long as the stream of smoke is not heavy.