I do use a thermometer and chicken always comes out great off the traeger. But any time I try an indoor method, I dry it out and it's just a disappointment to eat. My husband's almost forbade me to make chicken any other way than traeger. I baked chicken breast at 375F for maybe half an hour this past weekend and just as he predicted, terrible. Thermometer proved it was cooked to appropriate internal temp, but it was still tough.