Looks good, Doug! What kind of rub(s) and smoke did you use?
What brand of thermometer is that? The black face and white numbers are opposite of what I usually see.
Chicken: McCormack's GrillMates Montreal Chicken seasoning, with paprika over the top.
Ribs: Homemade rub, not even sure what's in it anymore...
Smoke: Hickory and Peach.
Therm: Instant read from the kitchen drawer. Seriously, no brand markings.
"... mmmmmmm 'bacon'."
CG Outlaw w/SFB
Old classic Weber Kettle