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Unread 02-04-2013, 11:17 AM   #12
Lake Dogs
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I'm thinking you hit probably 80% or more of your problem here. If the smoke is trapped, this isn't good. White, heavy grey, in essence could/would be billowy, not good. Trapped; worse. I think you have a very bad burning fire in there that is producing creosote, of which it's accumulating on the meat. Black, over-smoked, bitter, and yes, burned tasting meat can be a result.

Perhaps the wood this time was cold going in (that doesn't help); perhaps it had more moisture than before (this too doesn't help).
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