So the other day I did a butt which was really good. I then tried my hand at some ribs and a turkey breast. They both were just 'okay'...nothing special. I wasn't particullary fond of the bitter taste. Now, I've searched the forum a decent amount and saw the white smoke causes this. Should I assemble smoker and wait for it to run out of the thick whtie smoke and then put meat on?
Thanks for any help.
Thanks for any help.