By Mr. B · Published 2026-07-29 · Updated 2026-08-05
Poultry Recipe
Smoked Chicken Thighs
The most forgiving poultry cook on the pit. Bone-in thighs hold moisture, pick up smoke well, and finish with skin that bites through clean.
Cook Time2-2.5 hrs
Pit Temp275–300°F
Serves6-8
Skill LevelBeginner
Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 tbsp avocado or olive oil
- 1.5 tbsp kosher salt
- 1 tbsp coarse black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne (optional)
- Apple or cherry wood chunks
Method
- Pat thighs completely dry with paper towels. Score the skin lightly with a knife to help fat render.
- Coat lightly with oil. Season generously on both sides with the dry rub.
- Set the pit to 275–300°F with apple or cherry wood.
- Place thighs skin-side up on the grate. Smoke for 1.5 to 2 hours.
- Once the thighs have reached at least 165°F, move them skin-side down over a controlled hot zone for 5–8 minutes to crisp the skin.
- Pull when the skin is crisp and the thighs are tender, commonly around 175–185°F. Rest uncovered for 5–10 minutes before serving.
Mr. B's Pitmaster Notes
Chicken thighs must reach 165°F. Many backyard cooks continue to roughly 175–185°F for a softer texture, but check tenderness and watch the skin instead of chasing one exact finish number.
Use a calibrated food thermometer and follow the stated safe internal temperatures. Cooking time is an estimate; temperature and tenderness determine doneness.