Originally Posted by Auctionman
300-on green egg
and if that's the dome temp, you may be cooking sub 300.
I agree with others, the easiest option is to jack up the heat.. If you are concerned with lack of smoke, start a bit lower and then jack it up as you go.
other options exist like using certain topical coatings like mayo, oils etc, removing fat under skin etc. but those are more complex and likely not needed for your purposes.
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles