was not sure where to post this question but, I have smoked meat for a while now and i sometimes get the white puffy smoke which i believe is why I have a bitter taste sometimes. I use charcoal and a little wood( usually hickory) to start then just add wood when needed. What is the best way to acheive the correct smoke? I am sure this has already been discussed, if so please direct me to that area.
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1/2/10 at 12:30am