In the pros and cons thread, Meathead states that he is getting an "ashtray undertone, not the sexy elegance that I get with charcoal and even gas smokers."
This was interesting to hear, because the last couple of times I went out for bbq, I noticed an "ashtray undertone". But the meat was cooked in the traditional wood charcaol methods.
So obviously this isn't something that is unique to a CS. So why do some people get this taste in their food and some don't (CS or otherwise)? Is it too much smoke?
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