I have a question for anyone who can help. I have been an avid griller/BBQer for years (Weber 22 1/2) and decided to delve into the world of true barbeque. I purchased a Char-Broil "American Gourmet" offset smoker and did some baby-backs (memphis style from the "Bible") in it yesterday. When they were done, much to my dismay, the ribs had a metallic taste to them - completely inedible!. I did the recommended "break-in" as instructed prior to cooking, but could that taste just be from the newness? I am now nervous about cooking anything else in there - I don't think I can bear to spend 4-5 hours in anticipation only to throw away a nice cut of meat. BTW, I used hickory chunks as fuel, if that is of any concern in this case.
Thanks for whoever can shed some light on this!