Originally Posted by tsanchez
I now have 4- 5/8 inch holes down there, need to enlarge them. My main issue now is the weird smoke flavor, I assume is from charcoal.
All in all, it sounds like you are not running a clean burning fire before you put the meat on. What is your top vent?
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle