I have recently started smoking, have done it a few times in the past but recently bought a used Braunfelds offset box barrel smoker. Using oak, apple, and cherry woods. The outer crust on my ribs numbs the tongue. The tenderness and internal flavor are there, but the meat is so smoky flavored. Bring it in the house and the otherhalf and kids freak out because of the smoky smell. What am I doing wrong? Thanks Tim
