Ok, Last weekend did my first solo smoke on the WSM, St. Louis ribs http://www.smokingmeatforums.com/t/246297/first-solo-smoke-st-louis-ribs As mentioned, they were too smokey, that was what made me say Ive had better. Gong to do another batch this weekend and have a few thoughts on reducing the smoke taste 1. Many pictures in the linked thread, but briefly, last time I used a modified Minion with 2 larger chunks of Hickory at the starting point. I did this thinking since meat only takes in smoke the first few hours, I wanted more smoke at the start This time around Im going to use Pecan and only have 1 chunk at the starting point, not 2 2. Let the smoker come to temp and have my white smoke turn blue / invisible before putting on the ribs? Last time I put the ribs on and covered everything up from the get-go. White smoke is bitter smoke ... how would it do to wait until that white smoke has gone away to start the ribs? Any other suggestions?