I have had my Large BGE for 3 years now and have often noticed both a smell and flavor in meats and poultry that have been roasted. Examples include beef roasts, turkeys, whole chickens... anything, really, that requires roasting in the 350° and above range. Words that come to mind to describe the flavor and odor are: "chemical," "combustion products," "my dad's old coke-fired boiler from when I was a kid."[p]I notice this neither in quickly-cooked foods, like steaks or chicken breast, nor in slow-smoked foods like ribs, Boston Butts etc.[p]I'd be grateful for your suggestions.