Pre-heated my SM025 to 300*. Rubbed chicken thighs with Chef Paul's Chikky Rub, put 2.1oz apple wood in the wood box, inserted the probe, closed the door, pulled 'em at 175* 45 min to an hour later and YUM!
Too anxious to crisp up the skin. Maybe next time?
Thanks for all the input.
SmokinMAINEiac