Well, I did a cook last night and What a difference. I was using some Mali that I bought at the local Grocery store and I was getting a bad wood taste from it. I would let it burn till the smoke went clear, put the food on, and then I would get white smoke again. I figure the wood was not completely "carbonized" and was burning. The wife was hating the food and thought the BGE was the problem.
I bought some GFS RO lump and used it last night. 450 in 10 minutes and lcear smoke in 15. cooked the meal and the taste was great.!
Guess I am going to take back my last bag of the Mali, or any one in detroit area can have it.