Last year I made ribs a few times and used only hickory, and while they were good I felt the smoke flavor was often a little too heavy. This year my brother gave me a bunch of cherry so I have been using that, hoping for a little lighter smoke. While everyone really likes my ribs I still feel like they almost have too much smoke flavor going on. It's even worse if I put them in the fridge for a day or two, the smoke smell becomes almost overpowering. I'm using a Chargriller Duo. Am I keeping too much smoke inside the box or what? Typically I smoke ribs for 2 hours before foiling them. I'm still experimenting with my method so I'm open to suggestions. Should I cut down to an hour of smoke time?