Eager rookie

  Hi Danny, Where are you from? Canada? What was your outside temp? As Al said your chicken thighs should be min 175. Yours were 55C which is about 130 F not cooked enough. What type of smoker do you have? I would say without knowing you leave the top vent open not your door, You need a good Thermometer / meat probe, Also a probe for the cabinet for its temp. If it is cold outside and your temps are not high enough you could look at insulating smoker. Don't oil your chicken before putting it on the smoke will not stick to it well, You can marinade or brine but that is another topic. I like to smoke my chicken 300-325 and getting crispy skin on a chicken is another thing as well. Definitely check the thread Al posted, And browse the forums as well, Don't get discouraged, just do a little searching, ask some questions, pick your next project and try it again, Smoking is a fun hobby even addiction, Once you get it going you will happy and proud of your meals. Charlie

Hi @DannyN, as SmokinAl asked, need to know what kind of smoker you have. Here are a couple other tips:
* If you're trying low and slow, don't start with chicken. It's too lean, and finicky to get right. Start with ribs, get some nice fatty spareribs. These are more forgiving, and if you wrap with foil after they've been smoking for about 3 hours, it's pretty easy if you can keep your oven temp between 225 F and 300 F (so you have a pretty wide range). Depending on your oven temp, can you can done in 4-8 hours.

* If you're set on doing chicken, go with a higher temperature for a much shorter period of time. 350-400 F will get you a nice crispy skin (spray skin with oil before cooking and just add your favorite rub). Stick with bone-in, skin on thighs. They'll be done in about 30 mins or less. Once you have this method down, you can go low and slow in the future. Note though, low and slow smoked chicken has a very different flavor, some love it, but for chicken, many prefer the hotter faster method I describe here to the strong smoked chicken flavor. Also, if you go low and slow, it's easier to smoke whole or half chickens (bigger pieces are easier to keep moist).

Rich

ATLANTA -- As Evan Gattis  progressed through his successful rookie season, he quieted some of his critics and quickly realized there was widespread interest in his unique journey, which has allowed him to realize the lifestyle of a valet, ski lift operator and Major League Baseball player.

This winter has given Gattis a chance to reflect on all of these experiences and gain a better understanding of why many fans have marveled at all that he has accomplished since walking away from baseball for four years.

But with Spring Training less than a month away, Gattis is looking forward to the chance to prove himself as the Braves' primary catcher -- and in the process, add a few more memorable chapters to his already incredible story.