I just got a large BGE last weekend. So far, I have tried grill-roasting a 7 lb. beef rib roast and a medium chicken.[p]I have used a couple of fire starter squares each time to start the grill. When it gets to roasting temp., I cut back the draft to stabilize the temp.[p]Both times, the food seems to have tasted of unburned charcoal (I'm using "Real Flavor" lump). I notice that, even after roasing for a couple of hours, there is still a lot of unburned, i.e., black, charcoal in the bottom of the grill. On the other hand, if I were to let all the charcoal get covered with gray ash before cooking, as I would do in a Weber, then the BGE would probably be 800 deg.[p]What, if anything, am I doing wrong?