I regulate the amount of smoke by the amount and type of smoke wood I mix into the charcoal.
I also believe that meat absorbs smoke to a diminishing degree all the time it is exposed to smoke, so I mix in chunks throughout the charcoal. I typically use 6-8 chunks.
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle