I have been bbq-ing for less than a year. I have smoked/bbq-ed fish,
brisket, and chicken. They all came out rather good, but I'm getting better
at keeping the temperature between 225-250F. The pit I am using is a small
New Braunfels model. Since I only cook for my wife and I (no children), I
didn't see the need to buy a huge one.

My question is why the smell doesn't smell like it does when I pass by a bbq
joint? Mine seems like smoking wood. The taste of the food is pleasant but
sometimes a little strong, but I contribute that to using too much smoke.

I use briquettes for heat and wood chunks for smoke.
I have used pecan, apple, hickory, cherry chunks. It doesn't matter, they
all seems to give off the same smell.

Any help would be greatly appreciated. This is a great place for making
better bbq.

Ken