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What am I doing wrong???? Sooty Meat

There's lots of recipes and rubs, but I need to start at the beginning. Every attempt is a failure on my Brinkman smoker. Meats all turn out sooty and tough, with a chemical taste that makes it not fit to eat. I use very dry apple, cherry or hickory wood, no liquid fire starter, and let the meat smoke 4-6 hours very low (225). It does get smokey on the deck though. What am I doing wrong? signed, Tired of wasting money

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What am I doing wrong???? Sooty Meat

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starstarstarstarstar 		Sooty Meat
by: Anonymous

You should be keeping a note book of how you cooked when it has not turned out the way you wish in order to keep making the adjustment to improving your cooking abilities.
Sooty meat sounds like you are closing the firebox lid before all the flying ash has dissipated. Try wrapping your meats in cheese cloth, it hold moisture next to your meat and removes any ash when you unwrap the meat.
Have never had a problem with any smoker the Brinkman smoker style is what we use at home be sure to have some liquid between the meat and the heat source. Meats all turn tough is a hard one not knowing the meat you are cooking try known meats like brisket, as for the chemical taste that sounds like paint or non cured smoker it is important that the smoker is cured before using it for food. Cooking time of 4-6 hours very low (225) sounds ok depending on the type, fat content, thickness and amount of meat, you are cooking.
Meats with less fat will tend to be a bit tougher requiring longer cooking time.
Of all the problems the biggest concern I have is the chemical taste you must find the source.
Happy Cooking
Anyone can smoke it?s just a matter of time.
Hope this is helpful
Anselmo
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starstarstarstarstar 		to much smoke?
by: Anonymous

Perhaps you have to much smoke. All you need is TBS (thin blue smoke). Make certain top vents are open, if you have them.

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