Excessive white smoke, bitter taste, and heavy soot buildup inside the smoker.

Safety first: Use heat-resistant gloves when adjusting the chip tray during operation.

• Reduce chip load: Add fewer wood chips at a time. Overfilling the wood chip tray can cause smoldering and thick white smoke.
• Use dry hardwood chips: Avoid wet, green, or resinous woods. Use dry, food-safe hardwood chips recommended by Pit Boss.
• Improve airflow: Ensure the exhaust vent is open and intake openings are not blocked. Clean any ash or debris from around the chip tray.
• Clean interior: Remove heavy soot and creosote buildup from the walls and racks with a scraper and degreaser to improve smoke quality.