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Lots of white smoke on with chicken
I cooked a spatchcock chicken direct, raised to level of lid at 375. I set up the charcoal and had temp at 375 for about 20 minutes. The smoke was clear but when I put on the chicken it started to smoke a lot and the smoke was white. It came out okay but the skin was a little over strong in flavour.
Is this normal or is there something I could do to help this out. I may try indirect next time.