Boneless Chicken Breast - My first cookout

That is what we had tonight.
Put cheese and pepper in the middle and wrapped with bacon....

While there is no doubt that those tasted very good, I've found (i.e read on the internet) that pounding boneless breasts out prior to the cook provides for more consistency. Others may disagree.

It doesn't tae much in the vent openings to get the temp up to 350. Do you have a Large or XL ?

I wonder if the settings are different for the XL.

Good cook. Now you are probably thinking about the next cook. We all do.

Gary

Those looked juicy, I bet you didn't have any dryness problems! Here's a little tip I got from my brother. I had problems early on with getting way too much of a smoke flavor when I did chicken(not that you did), and the way I solved it was to take my daisy wheel OFF. I ws smothering the fire too much and it took too long to cook the meat. I don't use it hardly at all anymore unless I'm doing a low and slow cook. You can regulate the temp very well with just the lower vent and have the top open. I get a good fire going, close it up, and then crack the bottom vent pretty close to where you had it in your picture. I get a perfect reading 325-400, depending on the vent opening. It can be adjusted a bit if your temp doesn't level off where you want it. I found it allows for a little cleaner burn, and eliminates a bit of the smoke flavor, AND works perfect when you're cooking chicken, chops, and beef (which are usually done in 20-30 minutes).

Yeah, but remember when your daisy wheel was that shiny?