"Off-Taste" to Barbecue

[plummers]

Although I am a newbie, I have barbecued several briskets (I have an off-set horizontal smoker and use a combination of oak and mesquite) and have never experienced an off-taste to the food.
However, I have followed the advice given here and elsewhere as follows:
1. I never use green wood, only well-seasoned wood;
2. I keep the chimney damper fully open in cooking so the smoke does not "back up" into the cooking chamber.
Additionally, I have found the following variables do not cause any off-taste to the meat:
1. I have used seasoned wood with its bark still on. Some folks think you should not use wood with its bark still on as it can cause a bitter taste but I have not had that problem.
2. I have not had any problem with wood I have soaked before-hand. Some folks think soaking wood and burning it can cause an off-taste in the meat but again I have not had that problem.
Any other experiences or comments from the barbecue temple masters are of course welcome.

[Spaceantelope420]

Why don`t you want the smoke to back up into the cooking area? Over smoke? Is this a sign of a smothering fire?
I have an off-set vertical smoker, and I don`t think I could get the smoke box over a 150? if I left the chimney damper fully open.
I`m Q`ing this Friday, and I`ll try to the chimney damper open as much as possible.

[plummers]

making for the off-taste so I always keep the chimney top to the smoking chamber fully open. start adding in a combination of mesquite or oak chunks (which you can get in plastic or paper bags at various stores) and smaller mesquite and oak logs which I got off my mother`s west texas ranch. I can usually keep the smoking grill temperature between 200 and 250 degrees by doing that which is great for brisket. However, I do "choke" off the top of the hole going from the fire chamber into the cooking chamber with aluminum foil. The FAQ section recommends you permanently install some aluminum flashing to do that but I have not done that yet. The modification with the foil or flashing should help re-direct the heat by moving it under the barbecue and then over the grill and help you get into the 200-250 degree range.