Old Smokey electric smoker produces too much smoke, with thick white smoke and bitter-tasting food.

Safety first: Use gloves when handling hot components. Ensure adequate ventilation around the smoker to avoid smoke buildup.

Steps to reduce excessive smoke:

• 1. Reduce wood quantity: Use fewer chips at a time. A small handful is usually sufficient for Old Smokey smokers.
• 2. Use dry, seasoned wood: Avoid green wood or heavily resinous species. Use hardwood chips recommended for smoking.
• 3. Check exhaust path: Ensure the lid vent (if equipped) is open and not blocked by foil or debris. Proper exhaust helps maintain clean combustion.
• 4. Increase temperature slightly: If you are running at very low temperatures, increase the set point slightly to promote cleaner burning of chips.
• 5. Empty ash regularly: After the smoker cools, empty the chip pan of ash and unburned wood to maintain good airflow.

Note: Thin blue smoke is ideal. Thick white smoke usually indicates smoldering and can make food bitter.