I’ve done my share, no expert but I believe I get best results butchering out the bird (chicken or Turkey) I put the dark meat on about 25 mins before the breast and then wings about 20 mins after that.
At minimum I would spatchcock if you prefer and just smoke flat. Just tends to be tricky to run the line of not over cooking the white meat with dark.
Finally, I have learned that first hour to 75 mins run ~200 (smoke flavor). Then kick to 325 to get skin crispy until hit internal temps. I stop breast at 152 degrees and dark meat at 173 and both are very moist and cooked through. Just my thoughts.
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