How much smoke is the right amount?

For pork (St Louis style), one rack on my weber smokey mountain I go 1-1/2 hours of smoke (not heavy) at 225-250, then I wrap them in foil with a slathering of sauce for 1-1/2 hours at 225-250, Then about an hour to an hour and a half at 250 unwrapped and mopped, just watch the ends and look for the meat to pull back about 1/4 to 1/2 an inch, No smoke on the last part!
Good luck and Smoke On!!
Oh, Also I used pecan and oak on my last rack and I really liked it!