I cook a chicken low & slow on the egg today after watching numerous DD&D episodes. Brined, spatchcocked, indirect at 250 dome for 4 hrs until thigh hit 180.
While it would be more then acceptable at any restaurant, I could tell the meat was a little drier then my normal 400 dome cooks that take slightly more then one hour. The old addage of low & slow for fatty meats and high temp for low fat meats ring true in my mind.
Like I said, not rocket science and don't mean to be stating the obvious but perhaps some newbies can gather some "tools" for their future cooks.