These guys got you covered, but since I like adding my
Ditto on the dry smoke chamber.
Before I ramble on, here is a post I made addressing this issue.
Ok... hopefully that answered some concerns but I still want to ramble on...
I would like to point out a few things.
Rubs and slathers can help or can inhibit desired results.
Chicken done low and slow will render the fat from the skin, this in itself is fine, I have done many wings, thighs, beer can chix where the skin is bite through and not rubbery.
I have had success with getting skin somewhat crispy, what I mean by that is... when you are cooking low and slow, you render the fat and the skin gets a bit more of a thin papery texture, this is fine, especially if saucing, however, with that said, the way I like skin is deep fried or pan fried or done over direct heat on a grill.
I really think you would get better results grill on high heat FIRST then smoking, what you are doing here is crisping the skin up before the fat is rendered.
or drop the thighs in a deep fryer then smoke.
Knowing the type of smoker you have will help in getting a more accurate answer, for example I am giving advice based on a stick burner,
- Pit Smoked, turkey, chix, drums and thighs.