I've experimented with chicken thighs every which way in my SM025. So far what works best for me is 225 degrees with 1-2 oz. of whatever wood until I get 160-165 internal temperature. I use one of those remote probes. It takes anywhere from 1.25 to 1.75 hours depending on size. 10 minutes or so before I plan to serve them they go skin side down on a really hot grill to crisp up the skin. I FTC them if there'll be a time lag between smoking and grilling. It only takes 2-4 minutes on the grill for the skin to get the right crispiness. I like it when the dripping fat ignites. It makes some really attractive charring. But don't let them sit over the flames for too long, otherwise they'll get a burnt flavor. Then a minute or 2 on the other side just to get the char marks finishes them off. I use chicken thighs from Costco or my local supermarket (Safeway).