So recently I have been trying out a little charcoal smoking, I did a turkey at thanksgiving. The meat was great once you peeled the skin away, it was way too smoky. I cooked the bird at 275 for 4 hours. I was using apple wood chunks. I also grilled some pork tenderloins with the apple wood chunks and it was edible but still real smoky as well and they were only on the grill about 45 mins. I am obviously adding wood chunks to frequent however I only added when they were totally consumed. Any tips for my next attempt???