Morning and welcome to the forum.... What smokers do each of you have ?? Are you using propane fired smokers ?? If so, it looks like it could be a "rich" burning flame causing the soot on the food.... Remove the burners and check for critters inside the venturi tube... flush it out well with water.... Also the problem could be too many chips in the pan at one time.... try using 1/4 cup of chip at one time.... Also the chip ash should be white/grey color... no black unburned pieces in the pan... black pieces is a sign of lack of oxygen in the smoker and you are making charcoal.... We need all the information we can get to give a proper diagnosis and how to help you correct the problem....
A good start would be to either look in the build section or use the handy search bar at the top of the page.
Please take a moment and stop into " [color= rgb(146, 144, 139)]/[/color][color= rgb(128, 0, 0)]Roll Call[/color][color= rgb(146, 144, 139)]/[/color] " and introduce yourself and get a proper welcome from our members.... Also, if you would note your location in your profile, it will help in the future when answering questions about smokin'... elevation, humidity etc....
