On Jun 3, 10:31*am, "frohe" > wrote:

> LOL!!! *Grant, chicken des not lend itself well to Low & Slow. *Perhaps that's
> the reason you haven't had much luck. *Up that temp to at least 350.
>
> -frohe

Yeah, lid down and manage the meat placement to crisp the skin without
burning it. I've got that trick perfected, but not on a gasser.

I always put a whole chicken or two on when I'm doing a butt or ribs.
The smokey chicken makes great sandwiches or whatever. My wife likes
them straight out of the coooker just like that.