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Pictures would be nice but I would have looked to see Qview from the smoke and see what the smoke looked like. Now you don't want the thick white smoke. You want the thin blue almost where you can't see it but you can smell it. You say that you had the dampers open but was the stck wide open too. You want that smokey air to travel around the meat and then out of the smoker.
What kind of wood are you using? Doest it have bark on it? Are you heating/buring it before using? Agree with indyadmin post us a few pictures and lets us see it. May help.
I've learned so much from this forum but the biggies are just a TBS is all that is needed (no more billowing white smoke) and not to burn green wood because you just can't get TBS with green wood.
most of the time your meat gets that nasty smoke tang on the outside when your meat is wet on the outside. If your meat is wet on the outside, the carbon in the smoke attaches to the meat and gives it that tang. Try letting it air dry for a little while before putting it on the pit, or pat it dry with napkins really well. Air dry is better. If you already doing all that then may just be too much smoke but I'd be willing to bet that its the moisture content on the outside
You are probably getting thick white smoke which is why your meat tastes like it does. You want a very small amount of blue smoke or as long as you can smell it that is all you need. Call it Ninja smoke. Smoke that you can smell but can't see.