Nasty taste for sure..It was gross. How many chunks do you use total. And I promise no more stupid ?'s. I'm just learning and for the most part the food tastes superb. Just trying to perfect it..thanks for all your help
My stake damper is open 100% durin smokin, control yer temps with the firebox damper. Ifin yall gonna use alota chunks, yer gonna have ta put em in a pan an foil em so they don't flare up. Poke bout 3 er 4 small holes in the foil, longer smoke without the flare up.
fISHER, start smoker ahead of time to get temp. to desired temp. and smoke level. Start w/ a couple chunks. Once you have a thin blue smoke coming out put meat on. You don't need for smoke to be fogging out for smoke flavor. Each smoke will bring you more experince and then you can start messing with set ups and what not. Good luck. Everyone screws up.
You got a lot of answers and all of them the correct one. There is no such thing as a stupid question. And if you cant get a civil answer here I don't know where you could. This is the most friendly site I have found. I am only sorry I was not the first one to help you.
Welcome to SMF! If it makes ya feel any better, I've made the same mistake. Meat came out with a black bark and a bitter taste. The folks here put up with lots more silly questions from me. Now I keep that exhaust wide open and control temp with the intake at the fire box. Don't quit trying and don't quit asking questions. The experts around here fall all over each other trying to help ya out. Good luck and happy smokes!