Don’t overthink this. We’re not building a rocket; we’re roasting a bird on fire. Low and slow is your mantra now.
Set up your grill for indirect heat. That means a pile of hot coals on one side, a drip pan on the other, and your bird in the middle. Oh, and a meat thermometer is non-negotiable. Trust the numbers, not your instincts.
Target a grill temp around 325°F–350°F. You’ll add a few soaked wood chips (hickory or apple) to the coals for that glorious smoke ring.
