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Guys,
I've recently hot-smoked some vegetables in a tabletop smoker: zucchine (courgette), red bell pepper, eggplant. Each of them turned out unpleasantly sour. It was not the amount of smoke (I used only a little), that seemed have caused it. I tested all vegetables both fresh, patted dry, and predried in the oven: virtually no difference.
Any ideas?

some veggies just don't take smoke very well. This is especially the case with zucchini and eggplant, which extrude lots of water as they cook. Water on the surface can collect creosote from the smoke which is bitter tasting. Try cold smoking and then cooking conventionally perhaps?

Thanks, you are probably right.