I need some newbit help. I have an electric smoker. I am a novice at best probably closer to an absolute know-nothing. I have smoke stuff in the past and the meat was so smoky that it overwhelmed the tongue to the point of bitterness. In other words, the meat tasted like a bottle of hickory smoke had been dumped on the meat leaving nothing but "bad" on the meat and leaving the tongue somewhat numb. Do I use fewer chips? Do I open the lid? Do I give up? Tonight I want to smoke some NY strips and finish off on the grill but I dont want to ruin some perfectly good steaks for the sake of tasting the right balance of smoky tantalizing flavor.