Hi folks, I fired up m ECB electric this morning and started a rib smoke. My mouth is watering already thinking about those suckers. Typically when I walk past the smoker, I smell the sweet odors of hickory smoke. The last couple of times, however, the smell has been less "hickory sweet" and more like the smell from burning a pile of branches. My question are thus: Do wood chunks vary that much from brand to brand? These hickory chunks are a much cheaper variety than the previous bag I had. Do you suppose it's possible I may have too much residue inside the smoker? If so, would "warming up" the smoker longer before placing meat on help? I usually don't wait too long (15-20 minutes). Thanks for any advice you might have. Matt P.