"John O" > wrote in message
gy.com
||| I agree whole-heartedly. Smoke needs to ADD to the meat's flavor,
||| not dominate it. It's the same as using far too much garlic, or
||| any other spice. Smoke needs to gently kiss the meat (awright...
||| stop snickering in the back) instead of bludgeoning it like a 30 Lb
||| sledgehammer.
||
|| Dave's place... "Where smoke gently kisses the meat"
||
|| -John O

I seldom experience what I'd call "too much smoke". Most of the time it's
the rub that's overpowering the smoke and what some might call oversmoking
is usually the sugars in the rub turning into a burnt glaze that prevents
the smoke from getting through anyway.

JD