Give me a break when I say: I've been making jerky over pine. I've had success with half dry branches- but today I'm at odds with some 10 yr old stump I bucked up. It burns insane, but uunfortunately with a thiiiick black smoke. I'm curious about why. Branch v stump? Age issues? Wood chemistry? It is like I'm burning car tires over here. Can't put food near this.