alright so I got a 30" MES about 2 weeks ago. First time I smoked I used way to many woodchips and chicken tasted horrible. Second time with stuffed pork chops will less than half of the wood from the first smoke, still a little too smokey. I was reading through the archives and I found a thread saying to use 2-5 soaked chips every half hour, then everyone said it wasnt enough and they used more. I plan on smoking two 6# bone in butts this weekend and I dont want to ruin that much meat but I still want smokey flavor. The barbeque books I bought said you can hit butts hard with smoke. I know this question has been asked before probably a number of times but how many chips should I use per half hour for butts, and how many for other meats? I know I want thin blue smoke but how do you personaly achieve this? Thanks in advance, Ive been lurking for a while and everyone seems extremely helpful.