I'm trying to be more scientific in my cooking. I've been judging "done" by the seat of my pants for 10 years. I'm usually pretty darn close to perfect, but I hit over done much more than under done. That didn't bother my wife much, but it annoys me to go past the point of perfect. However, "perfect" is a moving target, depending on one's taste. I just finished a spatchcocked chicken that was my first since getting my new Thermapen. Just like it says on the Whiz's site, I had 160 in the thickest part of the breast and 180 (plus, actually) in the thigh. It was "done" but I would have been happier with it a little more done, and my wife was on the verge of telling me to put it back on the grill.
So how much more temperature do I want in my chicken? Where's fall off the bone and where's approaching dry?