Shores
Sous Chef
92hatchattack - It's possible your exhaust is too restrictive, but give it a couple more burns to determine. Keep leaving it fully open and adjust your bottom vents for temp control. Each cook will be slightly different based on weather conditions, but a good cook can make adjustments based on conditions. I'm pretty sure you'll figure it out. I think putting less wood chunks would be a good start if you thought it was too much smoke this last time. A clear blue smoke is what you want see out of the exhaust. I really like oak or hickory mixed with apple or cherry for my smokin woods. And chunks vs. chips to give me that longer cook time in the smoke.