It looks like you're new here. If you want to get involved, click one of these buttons!
If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
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