How much smoke is the right amount?

Super_Dave wrote:
Dave, you sound like you were doing everything right and I like your choices for the wood mix. I never lay smoke to my food for the entire cook period. Try using larger chunks and only applying smoke for about 1/2 the cook period next time.

Thanks!

I just read on another web site that the smoke should be an almost pale blue not a heavy white or grey. Mine was a heavy white and every time it died down I threw more wood on to get that heavy white smoke again.