Having used variations on almost all of these recipes over the years, I can say that nearly all of them will produce wonderful table fare. The recipes that slow cook/smoke, need to be accomplished below 200F as otherwise they boil off the moisture on the bird. No bacon or bag will work acceptably. I've tried to high temp several times to no avail. The small piece bacon wrap grill approach can be done at high temp as you are only doing the exterior. It remains my favorite.