Ok here is what I have been doing. Any meat I have smoked so far I have smoked with a smoker temp of 240-260f and cooked the meat to whatever the recommended internal temp is. I have been using mostly apple chunks roughly 3" across disks by 3/4"-1" thick. When I'm cooking i usually throw one chunk in until it stops smoking. I don't put more than one is cause just before its spent it lights on fire and raises my smoker temp 20f. When these apple chunks are smoking I get a thin white smoke, it never billows out. This is on a masterbuilt double door gas smoker. What I'm wondering is how I can get a heavier smoke flavor? I know if I added more wood at a time I would get heavier smoke but when it catches fire that is going to be a temp problem. Maybe I can't see the trees inside the forest. Thanks for the help!