I just did my first smoke,chicken breast using cherry wood.the chicken was good but had a powerful smoke taste kinda like liquid smoke.can you use to much wood? I smoked them for 2 1/2 hours the smoke was heavy to start with And I was getting smoke all the way through the process turned up heat last 20 min to crisp bacon and that increased the amount of smoke I was getting towards the end.any clues to why I got such smoky breast?