Hello everybody. I have been having a bit of a problem with my last few smokes. I have been getting an awful smoke flavor on whatever meat I smoke. I believe it is because every time I add a new log, that ominous White Smoke comes about. I believe that this is giving me that bad smoke ring taste. It tastes metallic and overpowering. I was finished cooking when I noticed the smoke had dissipated but the heat was maintaining "thin blue smoke". Is it because I should be letting the wood burn down to coals before I add my meat? And if so, what should I do when I need to add another log? Should I have a fire pit on the side to burn down the wood and just add coals to the pit? Not sure what to do to have more of a subtle hint of smoke instead of the overpowering smoke flavor that I am getting. Any help would be greatly appreciated. Thanks in advance P.S.--I have been using about one year seasoned mesquite.