It's never really mattered what I've used. I almost always get that taste. I "think" I'm putting the meat on way too soon and I am not starting with a cleaner fire. I typically use charcoal. I use either a Weber kettle grill (and just build the fire to smoke), or I use a small horizontal barrel grill/smoker with an inlet on one side and an outlet on the other side-on top. I "think" that's also why I am having white smoke when I put my meat on, is because my fuel isn't ready yet. The food usually comes out really good but smokey as all get out. Stinks up the house. Should have added this info in the question. Sorry.
it is caused by incomplete combustion. That is the problem with store bought smokers. it is very hard to control your air and get a complete burn with lower temps. I would recommend starting your charcoal in a chimney and adding charcoal more often during the cook instead of trying to do the minion method....???
............now your the second person to mention the " Minion Method", can you please explain it?......................it doesn`t include burning rubbers does it!
The minion method is where you arrange the charcoal in some kind of a pathway and light one end then let it continually light more briquettes as it travels down the pathway you've created - depth of the pathway is critical to maintain a hot "core" as you go- so some people have problems with "cold cores" and too much smoke i.e. taste. Minimum 2 briquettes deep will fix most of that - did for me anyway ... Look at my old charcoal experiment thread and you'll see a maze that worked very well ... just liked to flash over eventually ... had draft control problems back then ...
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
I do not soak mine. They put off enough "flavor" burning.
I am a lump fan, it may help you, as Rick said it has alot to do with the depth of unburnt coals. Dont pile it real deep, and make sure there is plenty of air flow.
BBQ is just smoke and beers!
Usually more beers than smoke.
Wait, oh the wood chips......nope I never soak them.
And due to a great buy, I am now a lump fan. I lOVE it.
When I run my drums I dont even use wood chunks at all.
We shall see how well it works in the new Chute-R-Do ..... welp..... that right there is a NEW word.
Had to make a new word since we wouldn;t wanna make the stump guy angery. pffftttt!!!!!!
Try the lump, its like night and day.
One is pre burnt and one is not.
when you say lumps, do you mean lumps of charcoal from timber chunks or the processed " Robot turds" that Redhead sell over here!...........I love learning new languages!