I just finished my 2nd smoke in my Brinkmann Vertical gas smoker I bought from Home Depot. The metal is a little thin, as expected for the price, but I really like the 2 doors, and the burner appears to be very effective so far. In short, it's proving to be a great starter unit. I just smoked about 4-5 lbs of chicken drumsticks, and thighs last night. So, the question...I'm thinking the smoke is a little intense from the get-go. I put a few "chunks" of mesquite or hickory, and then some "chips" of apple, cherry, etc. I think the chips are burning too fast and producing too much smoke. The chunks are a little heavy at the start, but settle in REALLY nice. Just great TBS. Do others with propane smokers put the chips/chunks in during pre-heat to "smooth" out the smoke after a few minutes? I'm thinking if I put chips in foil with a few holes, and the chunks in when I start it, it might be really good TBS when the food is ready to first go in the smoker. Any other suggestions appreciated.