Is there any way to salvage meat that might have too much smoke? I smoked my first pork butt today, a 7 lb bone-in butt, in my MES Gen 1 30" smoker. Used the AMNPS with the Pittmaster pellets. Had thin blue smoke when I started at 5 am, then left to go for a run for a couple of hours. Came back to thick white billowing smoke and all 3 lines of the AMNPS had been torched. It smoked too fast, too much air, and the tray smoked too much I think. I foiled at 165, then finished it to 205 which took about 9 hours total. It's wrapped in foil now and resting in the cooler wrapped in towels. Worried that it might be too smoky after seeing that thick white billowing smoke. I knew I shouldn't have left it, but went to meet some friends to get my run in. If the meat is too smoky, is there any way to salvage it? The bonus, my wife invited her mom over to dinner. I'm nervous about serving meat to my mom in law on my first pork butt smoke. She did the same thing a few weeks ago when we smoked ribs.