I've been reading the forum for several weeks now and I have an XL in the box in my garage. I'll be working on a table this weekend and hope to get my first cook on by next weekend.
I've been smoking on two UDS's and a Cookshack (in the snowy months in Buffalo) and I bought the Egg primarily for grilling. I'd love to use it for low and slow because the superior temp control but I'll need some help from those that know. With my drum smokers if I make a spatch chicken for example and don't add any wood to the fire I'll still get a little smoke flavor in the bird, I assume from the seasoned walls of the smoker. I don't plan on smoking in the Egg because of this unless you folks tell me it won't hold the smoke. Sometimes I don't want smoke in my chicken and I don't really want smoke in my steaks.
Would a higher temp cleanout burn clear the smoke so my future cooks wouldn't pick it up?