Everything on high, except chicken. I do breasts, thighs, and whole chickens (usually beer can chicken). The reason chicken should be done low is a few reasons I can think of, first is you want to make sure you get chicken done all the way through, you can't eat medium rare chicken like you can steak :) Second, it will stay more moist that way and hopefully not dry out.
"A man has to believe in something ... I believe I'll have another drink."