This was my second run on my masterbuilt smokehouse propane vertical smoker and i don't know what went wrong. The first smoke was great a tenderloin ribs and a butt all turned out great. This second smoke today was ribs sausage and chicken wings. All the food had a thick black soot on it and wasn't good at all. Ruined a lot of meat and I'll have to say I'll be returning to charcoal from now on. Any suggestions ?