Hey gang. Looking for some tips to get this sorted out.
I'm using a brand new 22" Weber kettle setup indirect with water pan in the center of the coal grate. I've used Wicked Good lump coal and Kingsford blue. I'm getting some bitter creosote flavor from too much smoke. The problem is I either get tons of smoke or none at all. This happens at grate temps anywhere from 225-300F. First I was using chips. Local BBQ store said to try chunks so I bought a bag of apple chunks. No matter what I haven't been able to lick this issue. New grill helps a lot. Lump coal seems to be cleaner than Kingsford but either way I get that tongue numbing bitterness.
Is there a process to adding food/smoke or something? I've been dialing the fire in first. Hit my grill temp and then add the wood and food at the same time.
Throw a guy a rope?