- Joined Oct 3, 2019
Here is a scenario I need input on in order to resume smoking. I took a 5 year break while healing. I burned my Weber Smoky Mountain 22.5" water smoker in prior to use with high heat to burn off any manufacture/shipping oils and new paint. I proceeded to perform my first smoke a few days later. I use to use an offset, so I followed a similar flow of activity with prep and warm up time prior to adding the chicken. The smoking process, as far as I could tell, went flawless for maintaining heat level. I pulled the meat off after a few hours and proper temperature was reached internal to the chicken. The inside meat tasted juicy and awesome....as we all know. The outside was bitter and made my tongue numb.....Well.. Me being a hungry guy... 2 breasts later.... I was done. That night and for the next two days I was doubled over.... the next three years I was going to the doctor for scopes and been on Carafate and Omeprizole (heavy duty) to reduce the burning. I had, as they categorized it, 200 ulcers from esophagus through to the small intestines. Very painful. Has anyone had the bitter taste and what caused it. I am ready to fire this up again after 5 years and never want to experience what I have these past 5 years.