Unsavory flavor?

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I'd blame the seasonings, before I would blame the Smoke.
If it was too much smoke it would have been too thick to see through, and the outside of the food would be bitter, not pungent.

BTW: Smoking for many hours is fine, as long as it's light smoke. However Heavy Smoke can be bad, even if it's only for a short time.

My Two Piasters,
Was it your first smoke after seasoning the smoker? If so, turn it on high for a few more hours while adding wood chips.

Then when you're done with that, chuck the chips and figure out how to run an amnps with your model :-)
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