I want to try smoking chicken and hear thighs are the way to go. How long for thighs or quarters? Could I do breasts as well with bone in and skin on? Any ideas would be great. Thanks,
Thighs are definitely the way to go for us cookoff guys, but at home I use different parts. Dark meat does best for low temp cooking, so I often cook drumsticks, and leg quarters do fine too. Breast meat seems to get mushy, although I like to do whole chickens sometimes. Always leave the skin on no matter which parts and always use a dry rub. You can brine or marinade if you like, but I usually don’t. I like the flavor of the chicken to be the dominant taste. If you’re cooking at 250°F, parts should take 2-3 hours and whole chickens 4-5 hours, but you should always use a thermometer with chicken. Dark meat needs to be 180°F and white meat 160°F.