When I first started smoking, I was using mostly lump charcoal and now I have switched to using primarily oak. For you guys that are using just wood to smoke with, how do you keep from oversmoking the meat? Obviously when adding more wood to your fire, it has a tendency to smoke up. This became really apparent when I did my last brisket a couple of weeks ago. Felt it was too smokey. Typically I open the firebox all the way and crack the door to my smoke chamber until it is fully burning. Is there something else I should be doing? Thanks.