So you haven't cooked on the RT yet. Try it first, full smoke and go from there. I pretty much use hickory or mesquite exclusively and don't have an issue.
If its too smoky after the first one, spend less time in the smoker and finish in your oven. Or wrap the meat and finish on the smoker.
I have over smoked somethingd like cheese and meatballs. The cheese was so smoky the dog wouldn't even touch it.