Page 91 - Barbecue Chicken Made Easy

Cooking and doneness temperatures
When cooking chicken on a grill or smoker, in general, you want to cook skinless chicken parts at 225°F in indirect convection air. This low temperature helps hold in moisture and the slower cooking makes it easier for you to get it off the heat at the right temperature. For skin-on chicken, you can roast in the indirect convection zone at 325 to 350°F in order to render the fat under the skin and make the skin crispy.