I noticed the words "Char Griller" in your post. For Me to help I would like to know exactly what you are cooking. How many pounds, and how long it took to cook. Sounds to me that you started to cook before the coals were ready. Remember that smoking and grilling are two different animals. Smoking is indirect and low and slow. About 215 on the therm. Smoking also will give you definite smoke lines in the meat as it cooks and absorbs the flavor of the smoke. Smoked meats are a true artform and will accomplish what every chef is hired to perform. Creating memories. When you get it right........... You are the chef. Good Luck
