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If the food tastes bitter from the smoke, you need to let it burn off longer before putting the food on. Place your hand over the top vent for a few seconds, then smell your palm. If it has little to no smell - time to cook!
About your neighbor - just take them some egg'd food every once in a while and you won't hear any complaints! :woohoo: :woohoo: :woohoo:
@Pokey - don't cook them to 160*. Much bigger chance of them being dry.
Pull them at about 137* (140* max), plate them and seal in foil. Rest for 10 minutes, then enjoy. The temp will rise while resting and the juices will redistribute throughout the meat and not run out so much when you cut it. It might be slightly pink indie, but 137* kills trichinosis (though there is essentially no trich in domestic pork anymore) and the outside edges will have any other 'bugs' killed from the 400* or so fire.