Originally Posted by JD1965
I WAS USING HICKORY CHUNKS DRY NOT SOAKED WHEN I WAS SMOKING MY CHICKEN. I READ SOME PLACE THAT YOU DONT NEED TO SOAK YOUR WOOD BECAUSE IT STEAMS THE MEAT IS THAT TRUE.
First and foremost a little tip.......please stop tying in all CAPS.....on the internet it is considered yelling :o)
I only use dry chips and NO water pan!!! The water pan is what would steam the meat not the soaked chips. Soaked chips don't combust as easily as dry chips. Not sure why a lot of manufacturers suggest soaking them.
Open that top vent!!! Your basically bathing your meat in creosote. It is bitter and not good to eat. Take a look at how much wood you are using as well. I use about 2 oz or less (depending on the the length of the smoke Im doing) and it is plenty (I use an electric).
You are in the learning process.....don't fret. We have all been there at one time or another. Just read here and follow advice. Trial and error!!!