Hey there - I posted recently on whether my charcoal was any good and it was suggested that creosote is what's giving my cooking a bitter, tarry taste.
I opened the lid of the kettle the other day and found that there was a clear yellowish, brittle substance settled in water pan that took some chipping off with a screwdriver...
Could this be the creosite?
Also, regarding process, I usually get the charcoal going under the lid and bring the temp up to desired. I usually only throw in a chunk of hickory when i place the meat in (so as to not waste smoke...). Could this be part of the problem?