Food has a harsh, bitter smoke flavor or black soot on surface

Safety first: Work in a ventilated area when cleaning creosote; avoid inhaling dust.

• Reduce chip load: Add smaller amounts of wood chips more frequently instead of overfilling the Char‑Broil chip tray.
• Check exhaust vent: Ensure the vent is open and not blocked by foil or debris so smoke can flow freely.
• Clean interior surfaces: Scrape heavy creosote from walls and ceiling of the smoker and wipe with a damp cloth. Do not use harsh chemicals inside the cooking chamber.
• Use proper wood: Only use food‑safe hardwood chips recommended by Char‑Broil. Avoid softwoods, treated, or painted wood.