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

Safety first: Operate in a well-ventilated outdoor area. Avoid breathing concentrated smoke.

Steps:

• Reduce chip load: Use fewer chips and add small amounts more frequently rather than overfilling the tray.
• Open exhaust vent: Ensure the top vent is at least half open to allow smoke to flow out and fresh air in.
• Check fan operation: If your East Oak smoker has a convection fan, verify it runs during cooking. Replace the convection fan motor if it is not operating.