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Curt, usually someone would have responded to this question by now. For chicken or turkey, I do a "raised direct" method, meaning I have the BGE grill extender on the main grate, to raise it into the dome more, for more of a convection oven effect, and less potential for burning. I usually go about 350 raised direct, and towards the end, the chicken juices drop on the coals and create some additional smoke flavoring. Chicken takes about an hour this way; 160 internal breast and 180 internal for the dark meat.
I like Pig Butts and I can not lie.
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0 • Off Topic Disagree Agree LikeI've done a bunch of bunch of boneless turkey breasts and always go indirect at 350 as well. Check out my attempt.
http://eggheadforum.com/discussion/1149208
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