I wish I could go to a BBQ competition and sample all the goods. It would be an education in itself. My question is about the flavor of smoke. I have had some pretty strong, smoky flavored meat in the past. I realize that I can simply cut down on the amount of smoke the meat is exposed to and reduce the smoky flavor. What I'm wondering is what exactly should the smoke taste like? I know there are differences in types of wood but what I'm trying to determine is if my problem is with too much smoke, or the wrong kind of smoke (creosote)?. Does smoke always have an amount of "bite" to it or is that caused by the bad smoke? The roast I did today was a success and was very flavorful but I did detect a bit of a bite in the smoke flavor. Is this normal? I don't mind it unless it gets out of hand like with my brisket a couple of weeks ago. I think I get a little carried away with wanting to see smoke coming out of my chimney all the time. I have been trying to tone it down.