Hi, I read your post on the BGE forum about bitter tasting turkey. Are you letting the charcoal get lit all the way before you put the turkey in the egg? In other words, has all the white smoke stopped? The white smoke that happens when the charcoal is first lit is what is known as VOC, volatile organic compounds. That will give whatever you are cooking a bitter taste. I usually let the charcoal burn for about twenty minutes before I put the meat/poultry in the egg. Hope this helps!