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Most of us do that with chicken. Elevate the grid I mean not the drinking heavily bit. With beef you shouldn't have to. Was your daisy wide open?
No. The smoke was light and maybe a bit gray. Could I have been tasting the fat burning off the lump?
Although I am a fan of WGWW and still use it, I have been "burned" a couple times by it on "quicker" high temp cooks. IMHO, WG has more larger pieces of lump, some very large. If those get dumped in for a high temp cook I think some of those big pieces take longer to burn off the bad stuff. I still use WG, but mostly for overnights, and I give it a little extra time before I put the meat on. I would suggest pulling the huge stuff out before doing a quick high temp burn and see if that makes a difference. I will usually use RO for anything six hours or less.
If you have done lots and lots of low temp cooks, it is time to do a real high temp clean. Last years grease coated everywhere is not yummy - burn it off