Howdee Steve..... First, let me ask that after this you head over to the "Roll Call" forum so you can get all your indoctrination and shots so you know the site and how it works. Also go into your profile please so we can see where on this rock you hang your hat at night. It will matter in many questions you'll ask.
It appears you know enough to already know whats wrong and just want verification.
It really is not a issue here but there are two different cures for bacon, a brine cure and a rub cure.
First if you are pumping out a lot of smoke, you need to regulate it. White smoke has no flavor is a favorite saying. Without going into the usual debate over smoke qualities I will go out on a limb and guess too much smoke. White smoke means incomplete burn for a number of reasons, water being one. Here they say the wood steams.
Second, bark is not good for smoking. Most hardwoods are good for smoking so oak and chestnut I assume are ok.
Lighter fluid is a culprit if you have sensitive taste budds. (but I still keep it around too)
So I am guessing your taste comes from bad smoke, wet wood with bark on. Add to that the outside possibility that you might have been trying to apply too much smoke.
Do you have the same problem when doing a hot smoke vice a cold smoke?
Just a suggestion. Its close to Christmas, I find a auxiliary smoke generator is hard to beat for cold smokes. One of the above sponsors has one which doesn't cost an arm and a leg and works pretty well once you become acclimated to slighting it. It will smoke for 12 to 24 hours depending upon your set up. You might check it out. Besides being a great inexpensive generator you'll get to try out wood flavors you might other wise miss. Just a thought. Click on sponsors above and click on A-MAZ-N Products.
But better wood, and slower smoke, and a better lighter system one of those I am guessing is your primary culprit.
Its always a beautiful day when you smell the smoke in the air. Good luck.