Just did my first smoke, 1 1/2" pork rib chops

[NeilW]

4 hour brine in brown sugar and kosher salt. Smoked at 225f until 150f, 2 oz apple wood, cider vinegar in foil pan next to the wood box. There was charcoal left so no fire in the box. Here is the problem, wife thought the smoke was WAY too strong, what can I use that she might like smoked food? Less wood, different type of wood?  I admit the smoke flavor was pretty strong, and I like smoke flavor but not this much. advise?

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[mike1910]

How much wood did you use and what kind? Also, not a bad idea to Get a digital scale to weigh your wood chunks if you don’t already have one.

[Lonzinomaker]

I wouldn't think 2 oz would make the smoke flavor too strong. I have found using the biggest chunks that fit in the wood box give the longest mildest smoke instead of chips/small chunks.
If you didn't weigh your wood, strongly suggest you do.  IF you did, I would try again and see if you get the same results. 
You might also try with room temperature meat instead of cold.  Meat stops absorbing smoke flavor when it gets to 140 deg according to most smoking gurus. 

[NeilW]

I have a digital kitchen scale, it was a 2 oz chunk of apple wood I split into two pieces.

[old sarge]

Some folks are very sensitive to smoke flavor and very little might be off putting to them while not nearly enough for others.  While you may have not had a fire, was your smoke thin, blue and wispy or thin and white? Thick and white which is not optimal can produce a bitter taste.  Look at your wood box for heat discoloration and try to place your wood in a part of the box with less discoloration, a cooler portion of the box. It should smoke slower/less thick.  You can also try the foil boat to slow down the production of smoke.

[NeilW]

Before smoke

[NeilW]

wood after smoking

[NeilW]

Cooked chop

[mike1910]

Sorry I didn’t read close enough on your initial post and missed that you clearly stated amount and wood type. Sorry about that!

[mike1910]

Agree with Sarge in that Some folks are very sensitive to smoke flavor. Has your wife had a lot of smoked foods previous? I think Apple is typically a pretty mild smoke flavor but you could try a cherry wood or Alder to see if that toned down the flavor some too. If it ends up she just likes a hint of smoke next time you do chops could cut the smoke time down and smoke to a lower temp and finish on a hot grill or oven until your desired temp. 

[NeilW]

 did a test yesterday, 1 oz apple wood chunk, started at 150F for 30 minutes, then ramped it up to 225F for two hours. Way better results. Getting the hang of it now, no white or grey smoke this time.

[barelfly]

Excellent! Glad to hear the ramp worked for you. I’ve also started using the ramp up method and seem to be getting great results with it as well.

[mike1910]

Good to hear you got it dialed in. Thankfully just a minor tweak it sounds like