Originally Posted by DownHomeQue
I recomend cooking with sticks in the 300 range.. Just the right amount of smoke and your cooking fast enough to where the smoke doesn't overwelm what your cooking.. also your going to want to make sure your wood is seasoned.. if it is kind of green you will get that oversmoked creosote flavor.. thats not very good..
This is good advise. You don't want green wood. Also, having a cleaner and/or hotter fire will give you the thin blue smoke that you are looking for. This doesn't mean that your cooker area where your food is needs to be hotter, that is another challenge itself, but that your fire chamber be burning efficiently. Look at your smoke coming out of your chimney next time. If it is thick and white, and not thin and blue you are going to get a heavy smoke flavor and possibly some "off" flavors.
You can limit smoke penetration by wrapping in foil or butcher paper partway through your cook. However, my guess is that your smoke isn't thin and blue and is a bit harsh.