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They turned out pretty good. They cooked a little too long, but they were still juicy at 180-185. Brining them for an hour probably helped. The hickory chunks I used seemed to burn up quickly. I wound up adding a couple of extra midway through the cook. Smoking at these temperatures didn’t...

Thanks! I followed the same charcoal procedure as Chris recommended, but I made the mistake of shutting the bottom vents a bit to try to get temps down from 360-365 to 325. I had the lid off adding the thighs for 3-5 minutes. The temp hasn’t risen above 300 since, even with the vents back all...

I’m preparing to smoke some chicken thighs and would like to maintain 300-325 degrees. How should I prepare the charcoal to achieve these temps? How full should the charcoal ring be? How many lit briquettes in the chimney starter? Should I use the minion method or just dump the lit coals evenly...