Really enjoying my new large BGE, haved cooked about anything that isn't moving with good results....except: My luck with beer-butt chicken is terrible. I use chicken stands with the cooking grid at normal position--like everyone else, use a 7inch drip pan under each chicken, and cook at 250-300 (also tried 350). Normally I try to cook 3 chickens (about 3 lbs a piece)at a time.[p]Use a polders to monitor thigh temperature, but at 175 thigh temp I always get overdone breast (neck area is partly seared)and partly raw thigh meat. Always happens with a crowd waiting and have to put everything back in grill or oven to finish the thighs.To the point now where my wife says no more chicken![p]Anyone have a fool-proof way to do butt chicken?? [p]Thanks!