I am not sure where to post this but I was using a charcoal smoker (WSM) to smoke two chickens. The food seems to have too much smokey flavoring/taste. I used charcoal briquettes and just three chunks of hickory (about 3" by 2" each). Top vent = 100% opened, bottom vents = 30% or so. I started smoking it at around 235 to low 200s. Any ideas would be greatly appreciated.