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In Reply to: Need help with BBBribs...tooo smokey posted by binSmokin on June 17, 2012 at 23:29:19:
Echo what Ray said, other than that, just a guess you need more ventilation. Pits/cookers that get too tight and airflow/exchange suffers causing stagnant air and creosote build up and meats get that bitter note. Top vents wide open, bottom vents to control temps.
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