I start with a chimney full of charcoal, get all the coals white and pour them in my smoker then add a couple of logs of pecan, get my temp. between 225-250 and then do the 3-2-1 method. During this 6 hour smoke, I only use 2 chimneys full of charcoal and the rest of the time pecan wood. The look and tenderness of the ribs are perfect. The problem is the ribs taste really smokey...what do I need to change?