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  1. Looking for some expert advice on how to avoid too much smoke flavor and bitter taste. Cooking on a Vision Series B. I'm using hickory chunks. What's the right amount of wood chunks to use? I hear a little goes a long way. I have made the mistake before of putting the wood in with the charcoal before lighting. When should I put the wood on the coals, and after putting the wood on the coals, when should the meat be put on the grate too smoke? Ideally, I'd like to smoke meat in the 225 to 250 degrees range. About how long should it take for the coals to be ready to introduce the wood, and then after introducing the wood, how long should it take before food can be introduced? Thanks
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