Problems with finishing meat in oven

[Keanbean86]

as an update for OP, i made ribs and a turkey breast in the WSM today. threw the turkey on a tad early (a bit much smoke) and then finished it in the oven at 350. still zero smoke issues. My guesses are that it's over smoked or you're using too harsh of wood. I've found if you're using a heavy charcoal like embers then apple is all that you need. my first few smokes on the WSM had pecan and the combo of that and charcoal was too heavy, and i say that as someone who loves heavy smoke.

I used aplle this time thats all they had at the store. I use the standard Kingsford charcoal also