New to BBQing questions
I have a few very basic questions about grilling.
I have a Weber charcoal grill.
When do I open the bottom vents?
When do I open the top vents?
When do I put the lid down?
What type of charcoal should I use - original or fast lighting?
Last week I cooked whole chicken legs. I crumpled up some newspaper, put the fast lighting charcoal and paper in the chimney, as instructed, waited for the coal to become mostly white, put the chicken on the grill, and closed the lid. I don�t remember whether the bottom vent was open, but the top was. In any event, when eating the chicken later that day, I became nauseous, tasting nothing but chemical in the chicken, which I believe came from the fast lighting charcoal. Should I have not closed the lid? Or should I not use the fast lighting charcoal? I did not use lighter fluid as it was not necessary with the fast lighting coals. There was no seasoning on the chicken - not even salt or pepper. I don�t know if I did one thing wrong, or everything wrong. But whatever I did, I had to throw every piece of chicken out - it made me that sick from the chemical taste.
Any help is appreciated. Thank you!