First attempt at using my smoker/grill as a smoker: applewood-smoked chicken. It looks good, but 165° was definitely not done enough (had a leg…was still pink near the bone). I’m finishing it in the oven, bringing it up to 180°.
(I think I figured out what I did wrong. You’ll notice that the temperature probe is in a breast. When cooking a whole chicken, you’re supposed to stick it in the thickest part of the thigh. Once that gets to 165°, it’s done. The breast will get there earlier, leaving the dark meat underdone.)