urgent question: chicken roll ups.... grilling variation

Unknown

I've got 14 hungry people on their way to my house and I just realized that my receipe calls for a grilling extension... here is the receipe in question (pulled from BGE archives):[p]Smashed Chicken Rollups:[p]Get cooker steady at 350° with a raised grid. Turn rollups after 25 minutes. Finished in approx 50 minutes. Just make sure the chicken has reached 160° and the bacon is done.[p]MY PROBLEM: I don't have a raised grid... my eggcessories are as follows: indirect plate setter, two fire bricks and a rib rack. [p]Any suggestions? Might I just lower the grilling temp... and if I do, how long should these babies take to grill?[p]Many thanks in advance. [p]Final question... should I add some wood chips?

Unknown

One of the King's Men,
You could drop the temp or you might consider going indirect. Either way would probably work. As for the wood chips, personal preference. I normally don't with chicken. Seem to get enough flavor off the lump.

WessB

<p />One of the King's Men,
I would say just do them indirect over the platesetter BUT, at a higher temp..or you could also do them direct at a lower temp and just keep a closer eye on them. You may have to turn them more often or get them away from "to" direct of a fire....you can see how I did some a couple of years ago on my website..see link...HTH[p]Wess
[ul][li]Chicken rolls[/ul]

AZRP

One of the King's Men,
I did these a couple nights ago, indirect over the plate setter, with a foil drip pan to catch the bacon drippings. 350 dome temp finished them in about 45 minutes. I turned them four times 1/4 turn at a time. They were incredible, good luck. -RP