I have had my WSM since Memorial day and have done ribs, butts, whole chickens, spatchcocked chickens, beer can chickens and its all been edible but...this weekend I just did chicken thighs in a quick and easy spur of the moment smoke and now my wife is already begging me to do them again.
She has never raved about anything I did on the smoker all summer until now. I chalk up the mediocrity of previous smokes to me learning the art, but hopefully I'm on the road to success now.
All I did was dust the thighs with Jeff's rub about an hour before smoking them. I fired up the WSM using the minion method using KBB. I used about 4 chunks of apple wood, empty foiled pan, all vents 100% open all the time. Once the initial white smoke dissipated after putting the WSM together I filled the top rack with the thighs. I let them go for 1 hour, then flipped them and rotated the top rack 180 degrees. After the second hour I pulled them and then crisped the skin on my gas grill.
No pics, we were too busy eating!