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Still learning with the egg. Did the 20 hour pulled porked smoke over the weekend and today just plain ole hamburgers. I cooked them direct @ 300 degrees. They turned out very smoky. Wonder if cooked them hotter, would that produce less smoke? What do you guys do? My wife thinks I'm going crazy with the egg. She mentioned the burgers were too smokey so I told her "I will check with my egg family" for answers. thanks in advance....