Folks call me Gutty...a shortcut nickname of my last name. We live in south central PA and last year I'd been experimenting with lightly smokin' some chicken legs and such. I guess I dropped enough hints that Santa (our daughter and son in law) got me a CharGriller with a side fire box for Christmas. I've had lots of fun playing with the fire and smoke and trying different things. My chicken thighs and legs, pork shoulder and smoked fish dip (w/locally caught trout) are really good. But, I've had comments that sometimes there's too much smokey flavor. Am I smoking too long, as opposed to just cooking for a while? I've been using wild cherry, hickory and some Bradford pear. Can anybody offer some suggestions as to why I would have too much smoke? Should I stick to just oak and hickory? This weekend I did some turkey breasts and I liked them, but the wife says they're too smokey.