I have a Weber 1999 1100 nat gas grill I bought new. Mixed results with it over the years but I want to do a 6# bone in turkey breast in a pan Sunday if the weather is good. Thinking to treat it like cooking in an oven indoors meaning oiled and seasoned outside at about 325d indirect heat with smoke from soaked hickory chips using only one burner of the three to maintain about that temp and a in meat thermometer. A test using front and rear burners only made the inside grill temp much higher with both on low. Am I thinking wrong about treating it like being indoors in a oven ? Is this considered grilling, smoking, cooking or what. How much of a smoke trail is normal to do this ? Tks. *BW*