I cooked french's onion chicken tonight. I like smokey food but this was over the top. Anyone cooked the same meal a dozen times and one time it's just overboard with smoke flavor one time?
I let the BGE warm up and the smoke had turned blue so I don't think I put the chicken on too soon. I'm wondering if I added too many fried onions and they soaked up the smoke or if I added too much egg and it was constantly dripping on the lump and smoking....any ideas?