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Had a problem with my cook tonight

EllerEller Posts: 56
edited August 2012 in Poultry

I lit a fire in my egg with RO  lump and got the temperature to 400 degrees. I let the the temp stabilize for about 30 minutes to burn off any first smoke nastys. Then I put 4 boneless chicken thighs on a closed the lid and cooked for 10 minutes. Turned them over and cooked for another 10 minutes. Sauced them with John Henry's. Carmelized sauce for 2 minutes and removed.

My problem is the last part of the cook the smoke began to smell kind of like soot. The chicken tasted a bit like soot also. Please chime in and give me some advice.




  • lousubcaplousubcap Posts: 16,765

    Direct or indirect cook-if direct and not raised grid the chicken fat was buring on the lump, not that it wouldn't anyhow but raised grid gives you more separation.  Indirect-same can happen if no "air gapped" drip pan.  By air gapped I mean to make sure there is a space between the pan and whatever is holding it.  Some use BGE feet, balled up foil, washers, coins-etc you get the idea.  FWIW-

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • SteveWPBFLSteveWPBFL Posts: 1,325
    Agree with lou.
  • SkiddymarkerSkiddymarker Posts: 8,347
    To separate the drip pan from the setter in an indirect cook I use a small stainless rack, about 9"X9". Picked it up at local dollar store. Big difference in burning, or lack of burning the drippings. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • BRush00BRush00 Posts: 367
    Yup - burnt chicken grease is the likely culprit.

    To separate my plate setter from my drip pan, I use 3 or 4 small tinfoil balls, roll em up about the size of a marble, put them down on your plate setter and put your drip pan on them, works very well.
    [Insert clever signature line here]
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