Just got the tube smoker and was hoping some of you that uses one could give some insight on your cooks with it. I got the 6" tube, it smoke's for 2 hours,and plan to do some practice runs with it this week. I normally do a 2 stage cook for butts and brisket(180 for 6-8 hours and hold at 250 till done) in the FEC-100. I will use hickory in the hopper and cherry in the tube. If I use the method above with the tube will I have to much smoke? My cooks turn out really good with the method above without the tube. I'm just trying to add another flavor of smoke to my meats but I don't want it to be overpowering.