The smoker produces a harsh, bitter smoke flavor and heavy creosote buildup inside the cabinet.

Safety first: Allow the smoker to cool before cleaning creosote or adjusting vents.

Steps to improve smoke quality:

• Open exhaust vent: Run the smoker with the vent at least half open to allow stale smoke to escape.
• Use seasoned hardwood: Avoid softwoods and resinous woods. Use dry, seasoned chips or chunks.
• Reduce chip load: Add smaller amounts of wood more frequently instead of overloading the tray.
• Clean interior: Scrape off heavy creosote deposits and wipe surfaces with a damp cloth. Do not use harsh chemicals inside the cooking chamber.