Steve wrote:
> Every once in a while, I get this nasty, bitter raw smoke flavor on my
> ribs and brisket. My guess is; sometimes I add oil or butter to my mop
> liquid, do oils attract this nasty part of the smoke?
>
> Steve

They can't if there's no bad smoke to attact in the first place. What kind
of cooker and wood or lump are you using?

It's most likely you're simply letting the wood smolder for lack of O2.
Opening your smokestack damper all the way is the most common cure.
If your using a side cooker, do you have a smokstack extender? It can be as
simple as using aluminum foil.

The FAQ will help too:
http://www.eaglequest.com/~bbq/faq2/toc.html


D
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