I've had my LBGE since July and use had been limited since my wife was pregnant and the smell of charcoal/smoke sent her morning sickness through the roof. Needless to say, egging had been curtailed but we've since had our daughter and I've started again. The first couple of cooks I did were burgers and hot dogs (oh so exciting) on some left over lump.
The left over lump was mainly Wicked Good Weekend Warrior, but was having issues starting due to what was probably some dampness and plugged air flow holes. I added some Royal Oak (red and green bag) to help it along, and was able to get up to about 350F, even with the bottom vent wide open. Good enough for some burgers and hot dogs...
Decided to do some chicken legs last night. Cleaned out the old lump as well as all the clogged holes and refilled with a bag of Cowboy from Home Depot. Was able to get up to temp quickly, actually overshot to 550F with the increased air flow. Cooled the egg down to 400, and had nice clear smoke going before putting the chicken legs on.
I used one of the hanging racks for the legs, and it was raised direct. Cooked to about 175F IT with clear fluids running, put a little bbq sauce on for another 10 minutes. My wife took two bites and for her the charcoal taste was overwhelming. I didn't think it was that bad, but then again I had been standing out breathing it in for a while, plus I like the charcoal taste.
I did do raised direct, could it have been from the fat dripping off and flaring up or just the Cowboy lump being more charcoal/smokey in flavor? Will probably do a clean burn with the rest of the Cowboy lump and retry the chicken legs with the WGWW that I have remaining. Would be a nice direct test, but any thoughts?
On a side note, did marinate half the legs in regular Allegro and the other half just straight on. The skin looked nice and crispy, but didn't turn out that way. Should I have gone to a higher IT than the 170's?