Q: How long does it take to smoke chicken thighs?

Typically 1.5 to 2 hours at 225°F, depending on size and smoker consistency.

Q: What’s the best internal temperature for smoked thighs?

While 165°F is safe, aim for 175–185°F for the best tenderness.

Not required. A dry brine (just salt) works well and helps crisp the skin.

Yes—just use indirect heat and a foil pouch or smoker box for wood chips.

You can, but they’ll be less flavorful and prone to drying out.

Scale

4 bone-in, skin-on chicken thighs

1 tbsp olive oil

1½ tsp salt

1 tsp black pepper

1 tsp paprika

½ tsp garlic powder

½ tsp onion powder

½ tsp chili powder (optional)

Fresh thyme or parsley for garnish

Wood chips (apple, pecan, or hickory)

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