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I'm going with a basic brine and I'm wondering about no oil at all on the skin. I've used canola oil on whole chickens in the Weber and it can taste oily. What you ya'll think about: pat dry - toss on the grill?

When I started with my WSM, I cooked a whole chicken. All good. I had some leftover charcoal, so the next time I used a lot less charcoal. Not good. The lid temp was about the same, but the same size chicken would not get up to the right temp. I think it is possible to have a little bit of...

I've noticed that used charcoal (Kingsford) is much harder to start, but it does not give off the chemical smoke smell as it starts to burn. Once it is burning, it seems fine and lasts about the same time.