Reply to "Slow start to smoke - avoiding bitter front end smoke."

Ok. Thanks again for the feedback. Maybe it is normal and I will see how it goes as far as the flavor of the meat goes.

I will say that I am surprised with how much smoke is in the chamber when the unit is heating up. That being said my only experience is a cheap master built.

I guess I’m just afraid of a rapid overload of smoke and bitter meat.

7/10/199:31 PM

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