I hate my chicken

@Gooey1‌
It could be a few different things. There is bad lump out there no doubt but I have had good luck with Royal Oak for years in many different types of cookers. I do have a question. Did you put a spacer under your drip pan? If not the scorching of the drippings can impart a bad taste to poultry. Next I find that poultry cooks much better at higher temps in the egg than at lower temps. Remember that's just my opinion and my preferences. I like at least 350. Preferably 400-425. Again that's just me and what I have good luck with so I stick with it. On other cookers that's a whole different ball game and no need to explain it here. Some thing I have been doing as of late when cooking poultry for others is mixing in a little charcoal to mellow out the taste. It does produce a little more ash but I find that most people prefer the taste when I do this. For myself and family I do not trouble with it. It may be some thing that you prefer so try it some time. Again it does mellow the taste a good bit and that may be what you are looking for. Just a note- For poultry I mix in Stubbs not Kingsford. I hope this helps my friend.

Do away with the water brother.

@Gooy1
No more water period. It is not necessary in the ceramic cookers. Just my opinion my friend . There are units where it's an advantage but not in the egg .

As others have said, at that temp you are hot smoking.  Expect a lot of smoke flavor.  Go at 400 for 30-40 minutes and you might get the result you are looking for.

@henapple‌ Royal Oak smokey? Say it ain't so >:)

Used royal oak, eh?

400. Raised direct. Tasted great

NPHuskerFL said:

@henapple‌ Royal Oak smokey? Say it ain't so >:)

Now get off that soap box!!!!!

Chicken takes smoke very quickly, cook it as hot as you can without burning it and do not use any smoke wood until you get comfortable with the combination of smoke and heat. 

@allsid

It appears Gooey1 wants a roasted chicken rather than a smoked chicken.  The difference between the two being smokey flavor. 

Google "roast whole chicken recipe" and go down the list viewing the links.  You'll find the oven temperatures are all over 400F. 

Cooking faster keeps the bird from picking up as much smoke from the lump, and the hotter fire will burn off old oil and smoke-generating-stuff better than a cooler fire that you would typically use to smoke.

And he did have a drip pan and said he had aluminum foil ball spacers elevating it from the plate setter (or whatever shield he used). 

I believe a hotter cook will help him achieve the final product he's looking for.  Plus the skin gets nice and crispy.   I hope whatever he does, he doesn't hate his chicken.