For the first year and a bit of owning my egg I have preferred to cook my chicken indirect. However I have finally been one over to the spatchcock side. Tonight I am doing a pizza cook and it is taking me forever to burn off the smoke, in fact I don't think it will ever go away. My theory is that this is chicken fat embedded in the coal. With indirect cooking I could just throw away the tinfoil that was on top of my platesetter but I believe from now on I will have to use a fresh load of lump if I want to have smoke-free cooking.
Seriously, it's been burning for an hour at 600 now!