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i had the same problems with chicken when i first got my egg. Make sure you let the dome come up to temp, and the smoke is clear, and I like to let it burn another 10-20 minutes before putting on the chicken. When cooking at 300 or higher, especially with chicken I leave the daisy wheel completely off and just control temp with the bottom vent, I think this lets any chicken fat smoke exit the egg faster and keeps it from adversly flavoring the meat.