Charcoal

ducknutts

Is there any charcoal that produces the least amount of smoky taste. Especially in poultry??

CeeGeeW

https://rockwoodcharcoal.com/

It can be found (or ordered with free delivery) from Ace Hardware.

johnnyp

Rockwood is popular around these parts. I use it too.  That said, adequately preparing your charcoal to cook is the best thing you can do to help yourself. 

After lighting and settling in at your desired temp, wait for the white smoke to clear. When the charcoal is smoking white, volatile organic compounds are evaporating. Each piece of lump doesn’t have to be lit for this to happen, it occurs naturally with the increase in ambient temp. Aside from the visibility of the white smoke, use your nose. If it smells like a campfire, that’s what your food will taste like. When it smells delicious, cook away. 

ColtsFan

What @johnnyp said. Also if using lump that was already used for poultry/direct you will get nasty chicken fat smoke. Start with new lump

ducknutts

I’ll give these suggestions a try. Personally, I liked the taste, my wife’s taste buds are extra sensitive. Thanks

GregW

I've heard that gas grills add no flavor to the food.

stlcharcoal

Don't forgot to do a clean burn every once in a while.  Doesn't matter how clean burning the charcoal is if the inside of your BGE is covered in grease.  If you're still seeing white smoke after 30-40 minutes are 300-400F, it's not the charcoal.

jeponline

ducknutts said:

I’ll give these suggestions a try. Personally, I liked the taste, my wife’s taste buds are extra sensitive. Thanks

My wife didn’t like the egg until I switched to Rockwood.