There's something burning off in my large egg that has wrecked a sirloin roast (3 Hrs at 350) and a deep dish pizza (45 min at 460). It makes the food taste awful to the point i had to throw the food out. I thought it all burned off after the roast. Not so. Please give any suggestions, and if it's a high burn please let me know what temp and how long. The egg has been cleaned (ash), the cooking grate, and the platesetter.
Please help! Going nuts!
The Dude: Yeah, well, you know, that's just, like, your opinion, man. Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a shit about the rules? Mark it zero!