Smoker produces too much thick, bitter smoke and food tastes acrid.

Safety first: Operate the smoker outdoors in a well‑ventilated area.

• Reduce chip load: Use fewer wood chips and add small amounts more frequently instead of overfilling the tray.
• Open vent: Ensure the top vent is at least partially open to allow smoke to flow through rather than stagnate.
• Clean interior: Scrape heavy creosote from walls, racks, and the chip tray. Wipe with a damp cloth and mild degreaser, then dry.
• Use proper wood: Avoid softwoods or resinous woods. Use seasoned hardwood chips recommended by Cuisinart.