Great looking pie, Griffin! Can't wait to see the results! Pecan Pie is one of my favorites!
The few times I've made dessert, I either let the lump burn a good long time, used old lump that had been burned before or used that coconut extracted lump (nice sweet sugary smell to it when it burns)
Thanks. I think I'll take that tip and make something on Thursday!
Some lump charcoal is more "smoky" than others.... When I don't want a smoky flavor (like on desserts, some casseroles and breads), I make sure to use good quality charcoal that is completely carbonized. If you're using charcoal that has a few lumps that still look "woody" and not black, it's going to give off a strong woody aroma and flavor. Also, if the cook prior included any wood chips or chunks, you may want to make sure that all of those have completely burned off, or better yet just take that out and start fresh.
You just recently bought some of that really good quality "Wicked Good Charcoal." That stuff burns super clean, so it shouldn't give you any off flavors. Just make sure to look at your lump before firing it up, and like Griffin said, make sure you let it burn off for awhile before adding your dessert. You should have practically zero smoke coming out of your exhaust when it's ready. Good luck!