New CS50 owner here. Seasoned it in last weekend and finally getting a chance to use it this weekend.
This morning stuck two 3 lb pork loins in rubbed in Bad Brads Butt Rubb. Top rack. Hickory wood about 4 oz. Removed when internal temp hit 144 and foiled at that point and wrapped in a towel. Sliced about an hour later for some friends for a tailgate party and was disappointed. Meat was tender, but had a bitter taste and really no smoke taste.
Suggestions on what went wrong, what to do next time?