Hello everyone. As you may have guessed, I'm new to smoking/BBQ. I have a Dyna-glo vertical offset charcoal smoker sealed up nice so no smoke leaking. I use royal oak lump charcoal, and applewood chunks for smoke. I have a thermocue BBQ thermometer to monitor temps inside smoker and meat. I can't get that nice smoke flavor. Every time I smoke something, it either has that burnt wood flavor or a weird tingling on the tongue. I know it's creosote. However, after researching several times and changing the way I do things, I still can't figure it out. My coals are glowing hot before I put em in the fire box. I use one piece of wood at a time, throwing a new one on very sparingly. My chimney is wide open. This last smoke, I was sure I got it right because I had a nice light blueish smoke. No plumes. My temp was a steady 240-250. And still, gross, burnt smoke, tingling flavor on the chicken. What frustrates me the most is that I've smoked beautiful brisket and ribs on my Stok kettle grill, so I bought an actual smoker to make things easier and start my smoking journey. It's not the best quality, but it should do the trick. I'm wondering if I already have too much creosote build up in the smoke box and need to scrub it out. At this point, I'm at a loss. Sorry for the long post. Thanks for any help anyone can offer. Not ready to give up yet, but I'm close.