Needing more help

[keeper U.K.]

Hi,
Thanks to all of you who replied to my posting, "Needing lots of help"  (still coming in). May try the chicken for the first time this weekend if I have time.
Two questions:  #1,  I have a Bradley digital thermometer and when I set it to the meat setting for chicken it shows a temp-set of 180F should I let it get as high as this,(as our friend BEEFMANN kindly suggests) or does it depend on wether I finish it in the oven or-not? As some recipes state a lower I.T. (getting the hang of this jargon  :)   ).
#2,  how long will the smoked chicken last in the refrigerator if vac-packed.

         Thanks for your time and help.     
  Keeper UK.

[BuyLowSellHigh]

Copied this from my reply in your other thread, here.

I look for 165 °F in the thick part or the breast.  Typically at that point the thigh will be reading ~ 180.

Left over chicken - for me, if has been well cooked and properly refrigerated I'll hang onto it for up to 5 days.  For longer storage it's the freezer

[Habanero Smoker]

I usually measure in the deepest part of the thigh and look for a finishing temperature of 165°F maximum. If I finish on the grill or in the oven I will take it out of the smoker much earlier.

On these preset thermometers, you may want to use another setting. Usually the preset temperature for pork is around 160°F or Beef well done is often set at 170°F.

[SoCalBuilder]

I follow BLSH's method and stab the breast as it seems the most fool proof in regards to being near a bone, etc. I have yet to try finishing off on the grill and will need to give that a shot. I'm thinking I may have to pull it at about 160. My BBQ has one of those searing units that gets up to about 1000 degrees and sends my gas meter into overdrive ;D

As far as leftovers, we've never had them long enough to worry about.