I hope everyone appreciated your cooking. Mighty fine job.
I love grilled thighs. I usually de-bone so they cook faster. Thigh meat can easily take up to 180° without drying out.
@disco led me the way to crispy chicken skin. I do a modified version of separating the skin, but leave it attached to the thigh at a corner. Scrape down the fat and flap over the thigh. Makes it easier to keep meat and skin together for flipping.
I love taters and onions. I often foil wrap with generous dash of garlic rosemary seasoning and into the heat.
I leave the squash to my wife. She doesn't smoke and I don't like squash.