themax, when one is grilling, as you are talking about, you are right about not to much smoke. But, when one is barbequeing indirectly with low heat over several hours to much smoke can be a problem. when I am grilling I will sometimes use the bark I took off the wood so as to get more smoke on the meat.Note the diference in smoking and grilling is that true barbeque is cooked with low temperature max for me is 230 degrees. On the other hand, grilling is done directly over hot coals for shorter times. Both methods produce good results, but there is a diference. thank you, your welcome.