Thank you to everybody. I really like the helpful advice. I do have a ThermoWorks Smoke thermometer, and a ChefAlarm, and a Thermopen, and from now on, I will use them. I do think I over-temped and over-smoked the chicken thighs. I don't know why I didn't, as I am usually pretty fussy about temps. My wife and I are both Serve-Safe Certified and have been in food service in one capacity or another for a long time. What was I thinking? I am just learning this new smoker, and I absolutely love it!. I have a Weber Performer with the Slow n sear insert, a Weber 310 Spirit 2 gasser, and a homemade trash can cold smoker. I cannot wait to try out this Model 1 on sausages that my wife and I like to make. One other question, though. I noticed that the fat that dripped off the chicken thighs down onto the foil-covered smoke box wound up creeping under the foil along the edges, and the same thing happened with the foil lining on the smoker bottom. No big deal, but it was puzzling. Ever happen to you?