Wow, thank yall for all of the responses. I am just doing this at home, not good enough for comps yet, but would love to do that one day. It sounds to me like so far the best way would be to typically grill'm. If I were just doing chicken I will do that, but what do yall do if you are cooking more than one meat. For instance, if I put the pork shoulder on first, then many hours later, put on the brisket and leave the pork shoulder on as well, then when do I add the chicken?(I am guessing about two hours or so before eating time) And how would yall go about attempting to get the skin right then? Maybe I just need to talk the wife into getting a grill, then I will have a amoker and a grill....now that's an idea!Thanks again for all of the suggestions. I will try my hand at chicken again this weekend and if I can figure out how to post pictures I will.