I've read about letting the bad smoke clear after lighting the egg. Usually after I light mine, it only takes a few minutes for the smoke to clear out a little. The dark smoke is usually well gone before I get up to temp. On a couple of cooks now, including tonight, my food has had a bad aftertaste that I believe is bad smoke related. So, if Im cooking direct at say 500deg, obviously new coals are continuously lighting. Is the bad smoke from the newly lit coals getting in my food? If not, any ideas? Tell me what I need to know to avoid this problem.
Eastern North Carolina
Large & Mini Max Big Green Eggs