Hello Dr. BBQ
I use pecan sticks, split logs in my Weber with the lid on, and have been getting a spicy, hot, bitter flavor when I cook chicken or vegetables. The smoke makes the chicken brown/black and the bitter taste of the smoke stays on the meat. Should I soak the wood, change to oak, anything different? Thanks for responding.
That bitter taste is simply from oversmoking the food. In a small closed cooker like a Weber you just can’t use all wood. I’d use charcoal and a few golf ball size chunks of the wood. It’s also possible that the wood is green, but it’s still too much wood.