Excessive smoke can have multiple causes. Unwanted smoke (which you have not created yourself with the help of smoking wood) can be caused by inferior quality fire starters and/or charcoal, but it may also have other causes. Dripping grease while grilling also causes smoke, for instance. Your first reaction may be to stop the smoke by closing the reGGulator from the top. But then the smoke will remain inside the EGG, while what you want to do is quickly release it and stop it forming, for it’s the type of smoke that gives an overly smoky taste to your food that you don’t want.
Therefore, close the air regulator at the bottom of the ceramic base so that the air supply stops and open the lid of the rEGGulator to allow the smoke to escape. The radiant heat from the ceramic and the contact heat from the grid are enough to complete your grilling session, even if the temperature decreases somewhat as a result of opening the lid.
After a grilling session during which grease has dripped onto the charcoal, brush the grid clean and let the charcoal burn for about 10 minutes before closing the air regulator and the rEGGulator. This will burn off the grease or marinade and any leftover food, so you can start the next cooking session with clean charcoal.