smoker ChartsDATASHEET // CT-SM-037
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Chicken Thighs (Bone-In, Skin-On) in the smoker
Specification: Bone-in, skin-on thighs, trimmed of excess fat flap, dry-brined with kosher salt and rub
Target Temp
275°F (135°C)
Indirect Smoke
Total Time
75–90 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
175°F–185°F (79°C–85°C) at thigh bone
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 275°F (135°C) with your choice of wood. Prepare chicken thighs (bone-in, skin-on) (Bone-in, skin-on thighs, trimmed of excess fat flap, dry-brined with kosher salt and rub).
2
Cook
Cook for 75–90 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Rich amber skin with rendered bite-through snap, clear running juices, internal probe reads 175°F+. Confirm internal temperature reaches 175°F–185°F (79°C–85°C) at thigh bone. Rest for 10 minutes before serving.
Verification Basis & Testing Rig
USDA FSIS 165°F minimum poultry standard; Meathead Goldwyn AmazingRibs Smoked Thigh Guide.
Pro Tip: Scrape excess fat from the underside of the skin with a paring knife before seasoning; this eliminates the squishy fat layer completely.
Related smoker Cook Times
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250°F (121°C)8–10 hours (approx 75 mins per lb)
Whole Chicken (Spatchcocked)
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Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)