Heavy smoke flavor

[Ancabuild]

Hi guys, brand new member long time smoker. I heve been doing this stuff since early 2010, last November I went to visit my daughter in Switzerland, wanted to smoke some meat for the family, we searched and a friend of hers had an Ok Joe highland smoker that he let us borrow. I spent about $100..00 in brisket, chicken. We used some wood that a friend of hers (he is a butcher) recommended, went to work and after 5 hrs smoking I tasted the meat an it was horrible, first time that this happened to me. I blamed it on the wood.
I just bought an Ok Joe for my self and spent all night smoking meat with pecan wood, when I tasted the meat, while it is still edible it has a strong smoke flavor, bringing back the memories of Switzerland. Question, am I smoking too heavy? I know it is not the smoker nor the wood it has to be me. Any pointers would be appreciated.

 

[ozzz]

You might have a fire management issue. Make sure chimney stack is wide open. Also the fire box has enough air flow coming in open the vents and even the door if needed. The smoke coming out should be a light blue to clear not white.

 

[mike243]

Run a smaller hotter fire to produce thin blue smoke, you dont want a big fire where you have to choke it down and make it smolder/smoke more. It may take a bit of practice to learn your smoker but you can regulate it with practice

 

[SmokyMose]

What ozzz and mike said.
Sounds like you're maybe trying to keep too low a temp for a stickburner.
You'll get a bit of white smoke for a few minutes sometimes with new stick until it gets going but it should clear up.