Smoked chicken thighs today. I have smoked them before and but the skin always turned out like leather and the meat was a little dry. I put a simple rub on them and put them in the smoker at 250-260 degree (suggestion from SMF) using apple wood for smoke.
After one hour, I flipped them skin side down (another suggestion from SMF).
Ninety minutes later, I flipped them back to skin side up and put on some yummy sauce and turned up the heat.
Skin was slightly crispy and the meat had a great apple flavor.
Thanks to everyone for you suggestions that made this smoke successful.