We have a camp chef smoke vault. My husband is usually in charge of the smoking. Everytime he smokes a turkey it has a really strong smokey flavor on the outer layer of meat but nothing in the center. We usually do an 18 pound turkey. He usually only smokes it for an hour or so. Is the turkey to big? Are we smoking it at to high of a temp? Do we need to smoke slower and at a lower heat? I hate that really strong smoke flavor. I would just like a more mellow consistent flavor. Thanks for any help!