I have the Smokin-it model #1 electric smoker.
It seems no matter what I make, and no matter how much wood I use, there is always a bitter aftertaste to the meat. I used 1.2oz of applewood for a couple racks of ribs. The smoke flavor was pretty light, but there was a slightly bitter aftertaste. I did a meatloaf with 1.4oz of applewood, which resulted in a strong smoke flavor, but a very bitter aftertaste.
Any suggestions? I'm using dry applewood chunks you can get from the big-box stores like Home Depot.
I've read perhaps putting the chunks in foil and poking some holes in the top of the foil could do the trick...
I also have the a-maze-n tube smoker, but there isn't too much room in the tiny model #1 for it, and it also doesn't take kindly to being dripped on.