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Grilled Whole Chicken disaster
I am used to doing beer can chicken and it works out great everytime. I tried do just do a normal whole chicken grill that ended up very bad. It had a horrible smoke flavor and I am trying to find out why. The key differences is that I used an inexpensive 100% natural lump charcoal and Mesquite wood chips. I am thinking maybe I used too many wood chips.. or might the inexpensive 100% natural lump charcoal be the issue?
A secondary problem is that it came out very salty. I used a creole rub 48 hours in advance. If the rub sits that long, is it too long?