Comp Smoke Flavor

I've been competing in the Northeast for a few years now and from direct experience* and talking with other competitors, a lot of smoke does not score well.

The problem as I see it, is the wsm is really effective at laying on smoke (why wsm users use a few chunks of wood while offset users use logs is a common discussion topic around here).

I'm curious if you try to limit your smoke, and if there's any tips you can suggest for controlling smoke with the wsm.

There's a couple of things that I noticed you do, and I was wondering if they related to this.

Thanks.

*the best example was a comment card the said "too much smoke" and the meat in question (chicken) had been cooked under my ribs, which were done smoking, so the only fuel was clean burning charcoal.

Yes, a common beginner mistake is too much smoke.
I mentioned my wood process in another post but here it is again.
Brisket and butts - 6-8 tennis sized chunks
Ribs - 3-4 tennis sized chunks
Chicken - 1 tennis sized chunk
That's all you need for wonderful bark and deep pink smoke ring.