Like a little input on this one? Just cooked a shoulder clod roast, top round roast, and beef ribs together, used about 50% more wood than I usually do, 7-8 oz. total. Roasts were on top shelf, ribs two down. Clod roast and ribs came out great, good healthy smoke taste. Top had kind of an odd taste, cross between bitter and almost "dirty" tasting. Roasts were both either side of 4 lbs. I used a liberal dose of Montreal with some garlic powder on the top, wonder if that caused the taste, or if for some reason, it just took on more smoke? Tips?
Original Post
...no, won't even go there. Think you guys are right, the top just absorbed more. When it was firing up, it looked like pretty dense smoke coming out, I thought I might have problems. I'll save the heavier smoke for the big cuts. Thanks.