How much wood is too much?

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Erik
It is easier to not put on the smoke the next couple of cooks and see if
you may need to use less wood. The strengh of the flavor can and will change as you get new supplies.
 
I cook mostly with cherry and use charcoal as a starter.

So far, my best cookings have resulted from wrapping the meat in foil once it reaches about 165 internal temp. I pull the foil on the ribs (3, 2, 1 method) before I sauce. The meat is not going to gain any more smoke ring anyway, all you need is the heat source. I think the foil keeps the meat from getting too much smoke that can turn the outside bitter and dark. I'm still a newby so please take what I write with a grain of salt.
 
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