Time by pit temp
| Pit temp | Time (per batch, any quantity that fits) |
|---|---|
| 225°F | 2–2½ hr |
| 250°F | 1½–2 hr |
| 275°F | 1¼–1¾ hr |
Doneness: 175–185°F
Like all dark meat, thighs are at their best past 175°F.
Wrapping
No wrap. For bite-through skin, finish over direct heat for a few minutes a side.
Rest & hold
Rest at least 5–10 minutes. Hold covered; they forgive almost anything. For food safety, hold hot meat above 140°F — a wrapped rest in a dry cooler does exactly that.
How much to buy
Quantities are the other half of the plan: portions, yield, and a group-size chart live on how much chicken thighs per person.
Frequently asked questions
How long do chicken thighs take to smoke at 225°F?
Roughly 2–2½ hr at 225°F, per batch, any quantity that fits. That's a planning range, not a promise — thickness and the cooker's mood move the finish.
What temperature are chicken thighs done?
Like all dark meat, thighs are at their best past 175°F. Poultry is safe at 165°F.
Should I wrap chicken thighs?
No wrap. For bite-through skin, finish over direct heat for a few minutes a side.
How long should chicken thighs rest?
At least 5–10 minutes. Hold covered; they forgive almost anything.