[AClarke44]

Originally Posted by Devil_Inside

The worst is with poultry - chicken or turkey. The butt tasted great and everybody liked it actually.

And that's one of the reasons I want to mount a thermometer so that I can monitor the inside temperature and this might give us a clue about how the charcoal is burning.
I have a Thermoworks DOT which I use for the meat, but unfortunately it has a single input so I can't monitor the temperature inside the smoker. So either I need to buy a second one or get an inexpensive analog thermometer...

OK yeah with birds you definitely need a hotter fire.....your low Temps and the juices burning on the coals probably gave you the unpleasant flavor.