smoker ChartsDATASHEET // CT-SM-084
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Bone-In, Skin-On Chicken Thighs (Smoker) in the smoker
Specification: 6 to 8 bone-in skin-on chicken thighs trimmed of excess flap fat
Target Temp
250°F (121°C)
Indirect Smoke
Total Time
90–105 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
175°F (79°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 250°F (121°C) with your choice of wood. Prepare bone-in, skin-on chicken thighs (smoker) (6 to 8 bone-in skin-on chicken thighs trimmed of excess flap fat).
2
Cook
Cook for 90–105 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Skin is mahogany crisp and thigh meat pulls away easily from the bone with internal temperature of 175°F+ Confirm internal temperature reaches 175°F (79°C). Rest for 10 minutes before serving.
Verification Basis & Testing Rig
National Chicken Council & Kansas City Barbeque Society Standards
Pro Tip: Smoke at 250°F and scrape subcutaneous fat from under the skin before seasoning to ensure bite-through, crispy skin instead of rubbery texture.
Related smoker Cook Times
St. Louis Style Pork Ribs (3-2-1 Method)
225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)
Pork Butt / Boston Butt (Pulled Pork)
250°F (121°C)8–10 hours (approx 75 mins per lb)
Whole Chicken (Spatchcocked)
225°F (107°C) smoke / 375°F (191°C) crisp finish2–2.5 hours
Baby Back Pork Ribs (2-2-1 Method)
225°F (107°C)4.5–5 hours (2h smoke, 2h foil, 30-60m glaze)
Bone-In Turkey Breast
250°F (121°C)2.5–3 hours (~25-30 mins per lb)
Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)