I have a New Braunfels smoker (new) and I cannot get anything to turn out (brisket, chicken, pork , ribs) Everything is so smokey that it ends up in the trash. I have tried oak, mesquite, hickory, and cherry w/ very little success. Do I have too much smoke running through my smoker ( it is alot)? I have heard guys talk about "thin ribbons of smoke" This is not at all the case w/ my smoke, it billows out so bad I'm surprised no one has called 911. I simply need to know first if I am using too much smoke, and if so how to reduce the smoke and maintain the temp. (200-225 degrees) Help and Thanks!