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  • o.k. so i'm lee. been grilling and charcoal cooking for years. I've become pretty good at both according to family and friends. recently, I've become obsessed with learning how to smoke meat as good as the pros. I went out and purchased a char broil smoker. it has a separate fire box on the side, with a pretty big cooking area. my problem is, I'm having trouble figuring the proper amount of wood, and when to replace the log/(s). i'm using hardwood, maple. I even peel the bark off, but the 3 times I've cooked on it, (all pork products), it always comes out the same. bitter, and taste like a campfire. any advice????
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