I thought you said you couldn't see the meat through the smoke. That could cause bitter taste & creosote.Thanks Bear. My problem is not too much smoke, but actually too little. I have the AMNPS on the bottom right rack(with the foil covered water pan right below it) but it seems to be giving off very little smoke, I've actually pulled it out and relit it a few times. Not sure what I'm doing wrong.
Edit: I also have the top vent open all the way and the chip loader about half way out to increase air flow as much as possible.
Sounds like you're doing the right things to get it going.
Did you get it going real good before you put it in----Big red cigar-like cherry deep in the row??
Pellets Dry?
What's your elevation there?
Bear