This wknd I want to try some drums and thighs but not sure time and temp to make sure they are cooked properly. Also I've been using the MES 30 for the chicken breasts but haven't been able to dial it in and was wondering if anyone had any tips on temp and time or just run a thermometer until a certain temp? I do the breast for 3 days since I eat healthy throughout the wk so I need them nice and juice and I eat them at room temp. Any tips and advice on all of the above mentioned would be greatly appreciated. Thanks!!!