[you], thanks for reading and the advice you give, ok i have been having trouble with the temp on chicken. i have tried several times to get the temp of the brest to 165*, witch is not the problem. the problem is when i reach this temp the chicken still is raw in the joints. i have done as much research on this as i can and everyone says pull it at 165* any higher and you will get dry chicken, i have even tried closer to 170* with the same results. so, i thought to myself, my therm is off. i tested it twice before i used it again, you know with boiling water, and it was right on. then i got smart and bought me 3 more digital therms (this is on this last try) had one in each breast, at a little different depth, and one in each thigh. all of them were right were they needed to be, 166*on the brests and 182* in the thighs. still i had raw chicken. i have cooked at different temps any where from 225* to a little over 300*. i have tried standing them up to let the juices flow and have tried laying them down and rotating them every 20 min or so. i have used the "beer can" style cooking thinking the beer would steam it a little more and cook it better from the inside out. the only thing i can seem to make work is my Ronco Rotisserie, you know the "set it and forget it" machine. dont get me wrong it is easy and good and juicy and i do like the machine quite a bit. however its killing me i cant seem to make chicken the right way on a grill or smoker. i right now have a chicken finishing up in the oven after cooking it to 165* on the grill beer can style. im waitting for the juices to start running clear and all i can think of is how dry its going to be. any suggestions? other then what i have read in here and on other sites?