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I have had this happen several times, I am curious as to why.[p]I get the egg, I have both a large and a medium and it has only happened on the medium, up to @400 put on a few pieces of chicken then I close the lid. I keep the bottem vent open @1 inch and the top on but open. Within a few minutes the fire will begin to extinguish itself so I need to open the lid and get oxygen back on lump. To be clear, a black smoke begins and the soot covers the food. Not pleasant.[p]This are the facts;
-the grill is clean, airflow holes, and bottem of egg are completely clear.
-I am not covering the entire cooking surface, just two quartes of chix.
-This will also occur when I attemp to "dwell".[p]These are the questions;
1)Is this a reflection of the marinade? It will drip but not excessively.[p]2)Should I not allow any "liquid" on the food until the very end? And what else could I be doing wrong.[p]
If it happens again someone in Atlanta can have a med and large for their collection.[p]Thanks gang,[p]JFK[p]