1st time grilling with charcoal

[noboundaries]

Tasting dirty, like rolling around in a fire, is ash on the meat. If the thighs were skin on, you were getting a lot of fat dripping on a hot fire. Throwing fat on a fire is not a lot different than throwing fuel on a fire. You'll get flare-ups than can carry the ash off the coals into the heat plume. That ash will stick to the meat. The flare-ups can burn the meat, too.

Just an idea to consider.

 

[JWFokker]

Kingsford Blue contains brown coal, starch and sawdust. Other brands of charcoal don't. Also, you may not prefer the flavor of grease drippings getting vaporized.

 

[Fueling Around]

Yea then I think he had to be a combination of not burning the grill off. And also the grate sits maybe a half inch from the charcoal. So idk if that would have an effect or not

Raw chicken is far more susceptible to collecting ash than a smooth skin and precooked hot dog .
The grate is way to close to the coal. You would have been better off with a one time grill where the grate height is adjustable.
Not a fan of dollar store

It has taken many years to get my wife to appreciate charcoal versus gas grilled flavor. She still cannot eat leftovers off the charcoal, but has never said to go back to gas.

I got a 25 year old Weber from a "kicked to the curb" city cleanup week. I use the kettle many time a week in the summer.