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Meat smoke

Not sure where to put this discussion but here goes.  Every time I cook sausage on the Egg I get that nasty acrid smoke flavor from burning fat falling on the coals. I'm giving the coals plenty of time to burn in so I'm pretty sure that's not it.

Anyone else getting this problem and maybe have a solution?
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Comments

  • What temp and grid height?

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    Large BGE. Small BGE Henderson, Ky.
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  • BadongBadong Posts: 125
    Grid on the fire ring, 350-450
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  • I would try raising the grid to at least the felt line and try to hang out around 400*. That is how I do any kind of link type sausage

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    Large BGE. Small BGE Henderson, Ky.
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  • shtgunal3shtgunal3 Posts: 2,902
    I go grid@ felt line and dome temp 350-400.

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     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Raised grid with a drip pan underneath to catch the dripping fat?
    Simi Valley, California
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  • CANMAN1976CANMAN1976 Posts: 1,510
    Drip pan for anythingh drippy!!!
    Hows ya gettin' on, me ol cock



    Kippens.Newfoundland and Labrador. (Canada).
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  • BadongBadong Posts: 125
    Raised grid with a drip pan underneath to catch the dripping fat?
    How do you set a drip pan without the plate setter?
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