Hi, I just started smoking. I have a small electic smoker oven - a Smokin'-It #1. I've made two batches of pork and beef ribs and am now eating some pork shoulder, basically following recipies out of a popular smoking cookbook (Smoke and Spice). So far everything's been delicious but the smoke flavor can be a little harsh. I'm using cherry, apple, and a little bit of hickory. My smoker's limit is supposed to be ~8oz of wood at once, and I usually load it up and mix in new chunks with the coals as the day goes on. Here's some questions: How much smoke is too much? How can I tell without tasting? How much of the cooking process should be smoke from new chunks of wood, smoke from the burnt wood's charcoal, and no smoke at all? Is it better to start with a lot of smoke and finish with clean heat, or have a little bit of fresh smoke going the whole time? What about alternating smoke-clean-smoke-clean . . . . ? I'm mixing my rubs in with olive oil, then massaing that into the meat. Could the olive oil mess up the flavor? Any tips on what kinds of spices & sauces work best with smoke, and what don't? Would it help to have a little pan of water in there for steam? Thanks!