Quick question for you guys. I noticed that my chicken never comes out that great. It has a heavy aroma of smoke and the next the day the left overs are basically not edible. It stinks like smoke and it tastes even worse. This primarily happens when I have chicken with skin on it and I am cooking indirect. I think the fat hits the charcoal and then smolders. Should I take the skin off? Any suggestions you can provide would be great. Everything else from pizzas, to steaks, to ribs come out awesome. I would love to get the chicken right.