Don't try this at home...

Cat

Hi folks -[p]I made a dumb mistake tonight, and hope a full confession might save some of you from doing the same.[p]My last two cooks were direct (baby backs & butterflied chicken), which left a lot of drippings on the leftover lump. For tonight's indirect (leg of lamb), I got lazy - just stirred up the old coals and added some new.[p]What I got was loads of billowing smoke throughout the cook. The lamb was perfectly medium rare and reasonably tasty, but had a slightly acrid smokiness that overshadowed the mustard/garlic/soy/rosemary marinade. Good thing I had hungry guests! [p]Next time I go direct I'll burn down the leftover lump before cooking something else.[p]Cathy

Char-Woody

Cat, dang good advice, comin from a girl!! :-)
Good to see one of our prime time gals from the distant months back again. I have missed ya!!
C~W

djm5x9

Cat:[p]Fortunately, I have avoided this problem. I let my cookers go at a reduced setting for a few minutes prior to shutting them down. Plus I let the new fire burn till the cooker is preheated prior to starting a cook. In doing so I use more lump but I have a clean fire when I cook.[p]Sorry you had the problem, hope your talents otherwise distracted your guests!

Cornfed

djm5x9,[p]Good tips. I've had this problem a few times when I've been lazy. Good to see some simple steps to help avoid the problem.[p]Later,
Cornfed

Cat

Char-Woody,[p]
Hmmph. Prime time? I heard I was one of the OLDEST girls on the forum.[p]Just funnin ya - I wouldn't be 25 again for anything! Hope all's well out there in the heartland.[p]Cathy

Cat

djm5x9,[p]It probably would have been okay if I'd been cooking low and slow, but I do lamb at 350.[p]Once burned, etc.[p]Cathy

ChefRD

Cat, Excellent ovservation! I have had the same thing happen to me but I never put two and two together . What you say makes perfect sense and I will try (?) to remember it later. But, I have noticed sometimes I get a lot of smoke from the coals, other times not, but i wasn't smart enough to figger out why.
Thanks for the wake up.
Later,
ChefRD

Char-Woody

Cat, oh yes you would (25) and you know it :-)
Just think, if you could do ribs then, like you do now, how famous you would be..shucks.that only be 14 years back??
C~W

Unknown

Cat,[p]Have done the same thing when I previously grilled fish, and I had to let 1/2 the lump burn away before the fish smell was gone. Good advice as well as djm's.[p]regards,[p]Jeff