So I’m a nube when it comes to the smoker—but I figured it was going to be the only way to get the kind of BBQ I was after up here in Flanders, NJ. I’ve done three briskets and two pork shoulders sp far in my new Kamado Joe and all have come out way way too smoky for my taste. My brother uses a green egg and says I should use a more mild charcoal. I’ve been using the Royal Oak from Tractor Supply and/or Big Green Egg lump (oak). To that I’ve added no more than 2-3 pieces of hardwood (apple or hickory). I’ve cleaned the smoker between smokes and been careful to let my firebox really burn for 30 minutes hot before adding the meat and knocking the temp back. By the way, I’m also really struggling to maintain my low temperatures— last night the thing went out on me in the middle of a pork shoulder — had to transfer to my oven at 2am. On the other hand—it seems much less smokey. Do we agree with my brother that the charcoal is what’s causing my too Smokey taste and temp issues? It’s a brand new Kamado- covered-cleaned between uses....I also use a ThermoWorks “smoke” thermometer which seems fairly accurate. Thoughts on my struggle?