Wow, what a great forum. I really appreciate all the helpful responses :)
The first rack of ribs I ruined I thought was due to creosote, and hadn't considered other possible causes. Although, after I had the same problem again I thought it might be something else as I did my best to have no white smoke. Although, everything I've read about creosote sounds exactly like what I tasted. Which makes me think I'm doing something wrong with the fuel/exhaust....
I'm a bit unsure of how I should be adding more fuel to avoid white smoke as typically I have "coals" when I notice the temperature starts to dip so I add more fuel by putting it on the coals. This typically results in the fuel catching fire and creating white smoke, I usually will open the fire box(not sue if this is the correct term) so the smoke doesn't get to the meat although I know some does make it's way to the meat. Further occasionally I'll check the temp to find the fuel creating white smoke I'll usually try to put out the fuel that is smoking(typically on fire) to stop the smoke. So in short I'm not quite sure what kind of a fire I should be creating. I've been trying to create coals(no actual flames) but struggle with how to add more fuel with out creating white smoke, and I'm not sure what to do when I see the fire creating white smoke. Also, I've never actually seen blue smoke but assumed if I see no smoke coming out the exhaust and my temperature is in range them I'm doing good...
Burning Taste:
--------------------
I enjoy spicy food, I cook a lot with cayenne pepper and I would not describe this as a spicy flavor. It burns my lips for several seconds(maybe even a minute or so) after taking a bite. The flavor smells a lot like the smoke coming out of the exhaust at times. I'm not quite sure how else to explain the taste, it's not like anything I've tasted before and is terrible. From reading the responses I'm wondering if this smell is the smell of "stail/stagnant" smoke? Which makes me think I need to somehow improve air flow, but I had my exhaust all the way open the entire time so I'm a bit stumped here...?
Smoker:
------------
New Braunfels Black Diamond, offset smoker(
http://bbq.about.com/od/smokerreviews/gr/aapr072405a.htm)
Rub:
------
I hadn't considered the rub to be the problem, although it very possibly could as I used the same rub on both occasions. I got this recipe from a friend and may have written it down wrong... Does this look like a possible cause?
1/2 cup paprika
1/4 cup fresh ground black pepper
1/4 cup brown sugar
1 tablespoon kosher salt
1 tablespoon cayenne pepper
1 tablespoon celery seed
1 tablespoon cumin
Fuel:
-------
I used lump charcoal mainly and added a couple pieces of hickory that had been soaked in water(very very small amount of wood maybe three or four very small pieces total). I left the exhaust wide open as the first time I used the exhaust to try to help control the temperature and thought this may have been the cause the first time. This time I attempted only used the intake to control temperature although I'll admit had frequently open the fire box(again sorry I'm not sure if this is the correct term) to bring the coals closer to to create more heat or spread them out to create less heat. I see a comment where it is mentioned that I should have space below the fuel for airflow. I did clean out the ashes below the fuel the first time but did not this time, so I see there is not much space for air to flow under the fuel.
Temp:
---------
I maintained the temp between 225-240 according to my factory installed thermometer. I'm fairly confident 99% of the time the temp was in this range, although I hadn't considered the thermometer may be inaccurate. What is a recommended reliable thermometer? I wireless one would be really cool :)
I've found lots of information about temperatures, rubs, and techniques specifically related to the meat your smoking, but not a lot of information describing how to maintain and create the proper fire that produces blue smoke so I'm thinking I'm doing something wrong with my fuel/fire.
Thanks again so much for all the helpful people out there. I'm looking forward to giving smoking another shot :)