A different approach for what it’s worth…
Giving one of my green 22s to a neighbor (they’re the same age as my kids - grill and kids come to think of it)
Anyway this weekend I’m going show them how to do pulled chicken - we’ll be making sliders. One of our favorites and did it at our last beach meetup.
Spatchcocked chicken, seasoned with salt, oregano and rosemary. Cooked in a CI pan on the grill. Thin layer of oil in the pan. Coals pretty much on half the grate, but not really strict about it. Full chimney.
Start open side down, flip about half way done. Cook to “done” temps - I agree that 200 is too much. Usually 45-60 minutes depending on poundage.
Let it rest some so I don’t burn my delicate fingers 🤪 Once ready, put the wings to the side for my wife, Put some gloves on and pull all I can get.
Just my experience and two cents.
Good luck with your cook!
-Rick