Okay, so I feel I've got a pretty good handle on this egg thing....have had many more success then failures but really want to perfect things.
When doing chicken breasts, I typically go direct at around 400. I sometimes go with a raised grid but don't seem to get the nice color/char that I like. Flavors are there but I seem to have an issue getting really tender, juicy chicken. Its not necessarily dry...maybe chewy? It may just be the fact that it's boneless/skinless chicken breast but want to be sure. I've been pulling them at 160 (thermapen) but wonder if I'm pulling to soon or possibly not soon enough (carry over?). Any thoughts? Also, does using wood chips affect the texture?