I did my 2nd ever brisket on my new MES30 and it was awesome. My question is. The smoke flavor was a bit too smokey. I used hickory for about 3 hours. I never really got a good red smoke ring but tasted plenty smokey. What would you recommend as for wood type, amount, how long to use? I've seen guys use 1/2 cup of chips to using wood the whole time.