I've owned my BGE for a year now ... it's my only cooker in Florida so I am kinda committed to it. We use it almost every day. At home I use a gas Weber and a Traeger ... but for here, it's all about the BGE and I really want to perfect my skills on it.
But I am still struggling with the charcoal issue. I think I've settled on Royal Oak (orange bag..which I can get quite cheaply @ Walmart)...but I am still bugged by problems I have with BGE's product; I still have one un-opened bag left. Each time I use IT my food tastes like soot/coal-oil. I preheat, wait for the smoke to go away, (20-30 mins) set a temp - and each time it tastes awful. I have NOT found this with the Royal Oak. I have sifted both products to get rid of the coal dust; followed all the instructions I can to start (I use electric), I clean the ash area frequently, etc. So - is there something I don't get ? ...because the BGE product is supposed to be the best. I got better results with Cowboy. I mean if that's it, I can dump my last bag of BGE in next week's trash and just use the Royal Oak - but I am thinking there's still something fundamental I don't understand ... so I'd appreciate any feedback y'all might have to improve my fire skills.
My BGE is in Florida ... my other stuff is in Canada
I love BBQ and learning about it
And, oh yeah, I also do photography