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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Hance - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset...
Was Lang 84DX, now Bubba Grills 250R and many Weber grills
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