Hey guys, i am new at this and i hope this isnt a stupid question, but i have never done this before so here it goes. I have an oklahoma joe barrel smoker. I was wanting to use mini pecan logs as my fuel source. How do prevent my meat (ribs and butt) from getting over smoked with just using logs. I have read so many horror stories about people over smoking the meat to the point to where it is ruined, so i am kind of paranoid to try it.