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I smell flowers a lot as well as cooking pinto beans.The higher the temperature the quicker that happens and you don't end up with meats stewing slowly in smelly lard water. I find that smell occurs when water and fats are rendered from the meat. I'd also recommend cooking on a high heat.

Ginger and rice wine alleviate 'meaty' smells.

And the chickens from pasture are running around and building up real muscles, the chickens from feedlots are only standing around and can’t move much, so they have soft tissues instead of muscles.

Lean meat doesn’t make yummy food on the grill – it’s just too dry and the lack of fat as a “flavour carrier” makes it taste bland.

If it's not ready, the smoke will smell acrid and your meat will taste like it was cooked in a house fire. Normally, you can tell when it's ready when there is no more white smoke and what comes out of the top smells good.

That can happen if you put meat on before the BGE has heated up enough to drive off all the volitiles from fresh charcoal.

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