I've got a problem with the charcoal smoking. I use Kingsford Charcoal in a regular BBQ/grill with lumps of smoking wood, like mesquite and hickory. The mesquite gives off a faint blue smoke, with just a hint of smoke smell. The hickory, on the other hand, gives off tons of white, puffy, dense smoke that has a heavy smoke flavor and smell. It also making my meat 'sooty' and too 'smokey' tasting. What can I do to turn it down, to a mesquite level? I've soaked them with no luck. I've cut the chunks smaller, and then into strips and then into particles and it just gets worse. I have to place them on the hot coals, then take them off right after they start to smoke. If I take them off, they go out. The mesquite will stay lit, and will continue to provide a fine light blue smoke after I take them off the hot coals. So, what do I do? Am I supposed to leave them off the hot coals, allow the coals to get a fine layer of white ash, and then lay the smoking wood on top of them? I've been scraping the white ash off the charcoal, so they wont go out. Is that wrong? Am I making them too hot for the smoking wood? Am I supposed to leave the smoking wood on the hot coals the whole cooking time? Any help would be appreciated!