Ok so I understand the whole deal with good and bad smoke and I too have experienced the difference through taste. What I struggle with is understanding how it doesn't happen throughout the cook. We don't light these like I used to light my webber using charcoal bricketts. I used to light my webber with a chimney and all the coals were lit. With the Egg we only light a portion of the lump and wait for good smoke and proper temp then off we go. Why don't we get bad smoke as the other lump starts to burn? I know it doesn't and I shouldn't really care but am very curious about why.
One of the best feelings in life is watching other people enjoy the food I cooked!