I have a question. I have never used Cherry wood before. I have always used Hickory, but hickory gives a pretty intense smoke flavor to the meat, which some non-Texans might find over powering. This is why I decided to try Cherry. The issue I am having with the Chery is its just burns up the instant I put it on the fire. Since I have not used it before, I dont know if this is normal, or I got wood that was too dry, or I need to soak it 1st. Any thoughts?