Too much smoke flavor?
Question for the maesters on here, I am loving my CGK, last weekend in fact was the first weekend since I bought it that we went out to eat on a sat or sunday. But I have noticed, particularly when cooking burgers (heresy, I know, but I make a damn good burger...) they have a fairly strong smoke flavor, not a bad one, but it was unexpectd. I have used Cowboy lump and the Real Hardwood, that Whole foods sells (I read it is Cowboy as well) and both seem to give this experiance. Again it's not a bad flavor, but I am wondering if the kamado just naturally enhances the smoke flavor due to it's design of if it is my choice of charcoal?
Thanks in advance for any info.
To seek out new sauces, and explore strange new flavors...