Re: pork and chicken
y2 & prestonbill, one thing that a lot of folks are not aware of is "carry-over" cooking.
What this means is that food will continue to cook when it is removed from the oven or smoker. If you cook a whole chicken and remove it from the oven when it reaches 180* the bird will continue to cook and can actually rise in temperature another 15-20 degrees. That is why some recipes will tell you to cook to an internal temp of 165*, remove from the oven and cover with foil and let rest for X number of minutes. The recipe has taken the carry-over cooking into consideration. When the 'rest' period is over the food should have reached the target temp. of 180*.
On my Smoked Stuffed Pork Loin post I have a pix there that shows my thermometer. The readout shows an internal temp. of 161*. The loins were pulled from the smoker when the internal temp was 145*.
I hope that I haven't confused you too much :P and have given you some food for thought. Feel free to PM me if you have any questions or concerns.