So I just got a Oklahoma joe longhorn grill today and tried smoking meat for the first time! Everything went ok but the meat had a real heavy smoke taste to it? Any tips I might have missed
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Well a picture is certainly worth a thousand words. If that's the fire that was going while the food was in there, there's your problem. You want to try to achieve thin blue smoke (TBS) in an offset cooker, otherwise you'll create harsh and bitter flavors. The smoke should be barely visible, not that thick grey smoke. Getting there will take some practice, so be sure to ask if you have any questions.
And welcome aboard.
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