I fired up my new WSM 14" yesterday and cooked some chicken breasts. It took about 1 1/2 hours to get them to 160 degrees, as I didn't put enough coal in and was learning to work the beast. The final product had an unpleasant chemical taste. Where did I go wrong? Was it too long over the smoke? Did I need to season the smoker with a few empty runs? Or was it the charcoal I was using, Kingsford "Original" briquette (with "100 years" featured on the front)? Or the 2 fist-size chunks of Kingsford Cherrywood? TIA!