Originally Posted by Southstar Jeff
Leaving out a lot of info there. What you cooking on? What kind of charcoal? Once you are up to temp it should t matter. I definitely don't taste it with lump in my egg.
no prob mate. let me list the info for you. 100% lump charcoal, or rancher briqs. UDS or kettle. Pre heat cooker for 1 hour. temps are constant at 250-275. normal fluxuations. i didnt use any wood chunks so i could taste the food with no smoke. Using minion method with lump vs re-stocking, i can taste a difference. oh and i have a drip pan in both so none of the fat drips on the fire. lol.