Unsavory flavor?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.


SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
Sep 12, 2009
Macungie, PA
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,


Master of the Pit
OTBS Member
Jan 7, 2017
Flint, Michigan
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 :-)