Hey guys I think today I'm going to do my first (maybe 2 or 3 for left overs) whole chicken. Now the only meat thermometer I own is the one on my DigiQ DX, so where do I place it? In the breast or the thigh? I was going to use Cherry as the only chunks I have are Cherry and Mesquite. Only use smoke for about 2 hours right, then the rest of the cook solid heat? Was thinking about hanging around in the 235* - 240* range.