I have a new Bradley BS611 which replaced a metal forge propane smoker but the last 3 times I've done ribs in the Bradley they have come out too smokey or bitter. I wonder if it's because of the pucks being auto fed too much. I'm not using the water bowl. I also have the vent on the top closed and am doing them at about 235*f. I fill the hopper with pucks. Should I use less pucks? Should I open the vents. I've read about too much smoke but the pucks auto feed. Suggestions would help me figure this out. Oh, I used both just cook 8 hours and the 321 method. I will look around the site to try to find out more . Great site guys enjoy it a lot.