Built a smoker out of wood after looking around at different plans. We use 2 portable cook tops, 1 for the wood chips, and 1 additional for heat. We stay around 145 - 155F. The jerky looks good, but tastes horrible. Has a very nasty wood / bitter / sour taste. If made in the store bought dehydrator, it tastes like heaven. Are we doing something wrong? I've tried wood chips, wood chunks... All 3 times I've done this the jerky comes out tasting horrible. Is it possible I do not have enough ventilation? Right now I have no holes in the unit at all.