- Joined Oct 29, 2016
My trusty gas smoker finally gave out on me last spring and so I have been using my Weber Kettle. Yesterday was my first long cook with it. Was able to maintain temp (225-250) for 10 hours, but the pork shoulder tasted very bitter. I haven't noticed it this badly on the shorter cooks. Typical creosote taste. I lit 12 coals on top of a chimney of unlit coals and banked them off to one side, added 4 chunks of hickory along the way, used a water pan, had the exhaust vent open 100%. Any thoughts on what I may be doing wrong? Or is this the trade off in using charcoal. Thanks in advance.