Hey there folks,

I recently purchased a 1400 and with the exception of the first meat prepared (shrimp and salmon) the meat has come out with a harsh, acrid flavor, perhaps too much smoke.

I have cleaned out the creosote but not returned the smoker to "like new" as the guide suggests. I have reduced the amount of wood in it to maybe just 1 oz of Apple Wood and while it wasn't as harsh as before, the meat, in this case a pork tenderloin, had a harsh, acrid flavor.

I just bought new wood, thinking there is something wrong with what I had.

Any advice and suggestions for me are greatly appreciated.

cd