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I lit a fire in my egg with RO lump and got the temperature to 400 degrees. I let the the temp stabilize for about 30 minutes to burn off any first smoke nastys. Then I put 4 boneless chicken thighs on a closed the lid and cooked for 10 minutes. Turned them over and cooked for another 10 minutes. Sauced them with John Henry's. Carmelized sauce for 2 minutes and removed.
My problem is the last part of the cook the smoke began to smell kind of like soot. The chicken tasted a bit like soot also. Please chime in and give me some advice.