Basques All Natural Sugar Maple Lump Charcoal 17.6 lb

I tried this since I saw it on a bbq site that rated types of charcoal/wood for different meats. It said maple was best for pork/chicken. We usually do mesquite lump for bbq as it's great for asada/red meat and it's usually fine for other stuff and widely available here. It was delivered pretty fast and decided to do the snake method to smoke a chicken. Like too many brands of lump charcoal there are a lot of tiny pieces but I did manage to fish out a lot of cubes to stack in a snake. Did some big pieces on the bottom with smaller pieces on top (and on top of that snake) in my charcoal chimney to start and dump next to the charcoal snake. Did more than usual in chimney to also grill some burgers directly and that was great. Quickly charred some up and they had a beautiful mild, clean smoke flavor. The snake got going so I put the chicken on to smoke with some guava wood I had from a tree. For about 3 hours I got a decent spread of 225-300 (might've been my fault as I'm new to the method) and at the end I fished out more big pieces and placed them on the low embers to fire up a hotter burn to crisp the skin. Man the chicken came out fantastic. Again, the smoke flavor was incredible, mild and clean. Highly recommend!