Split Breasts, Placesetter or No Placesetter

Pick

Going to egg about 6 split breasts (w/ ribbones I think) haven't done any of these yet, just wondering if I should use it or not, I guess it depends on cooking temps, any help would be appreciated, Jason

EggRacer

PICK,
I usually use the setter when I cook chicken pieces. My usual is about 70 to 75 nminutes at 330 to 350. I don't have to worry about flipping the chicken or having the bottom get burnt.

Unknown

PICK,
Go with the flow that you have used on other grills.
I prefer indirect method to keep heat level down so the breast does not get dry.You will find that it will stay moist.By low I mean 325-350.Do your own thing for seasonings etc.Forty five min to one hour should be done.For crispy skin,this is a different procedurwe.

Unknown

PICK,
Go with the flow that you have used on other grills.
I prefer indirect method to keep heat level down so the breast does not get dry.You will find that it will stay moist.By low I mean 325-350.Do your own thing for seasonings etc.Forty five min to one hour should be done.For crispy skin,this is a different procedure.

Unknown

PICK,
I cook mine direct and hot (425ish). Marinade in Italian dressing for at least 15 minutes preferably an hour. Turn every 6 minutes or so. 4 turns (24 minutes) and your done. No problems with drying out.