Multi smoke

[whistlepig]

I have brats, baby backs, and chicken thighs ready to smoke. If I can smoke them all @ 225 I will cook them. I want crispy thighs. What I can't cook tomorrow will go in the freezer. Can I do all of this in one smoke @ 225?

 

[Fueling Around]

I would only do the backs at 225° on the ?

Never smoked brats. Tried grilling them on the kettle a few times but eh. We prefer cooking them on the flat top with sauerkraut. If you've never had fried sauerkraut, I feel sorry for you.
After my German wife introduced this Norwegian to fried kraut there was no going back

Chicken thighs require a higher temp to crisp up the skin without overcooking the meat. I usually just put them on the kettle with direct heat.

 

[pineywoods]

You can do it all at 225 however the thighs will not have crispy skin it would be like rubber. You could smoke it at 225 and when done stick it in a hot oven a few minutes to crisp the skin or put it on a hot grill to crisp it. I usually smoke poultry at 325-350 which means I pretty much just do poultry on those smokes

 

[SmokyMose]

I have brats, baby backs, and chicken thighs ready to smoke. If I can smoke them all @ 225 I will cook them. I want crispy thighs. What I can't cook tomorrow will go in the freezer. Can I do all of this in one smoke @ 225?

No matter what temp you cook them they will be done at different times and you'll have to crisp the thighs like pineywoods said. I never went in for the 225 thing.
I'm with Fueling Around as far as the brats. My wife spent almost two years in Germany with her military ex and learned about frying kraut. I had never heard of it and it blew my mind! That's the only way we have it and the sausage cooks with it in the same pan with a sprinkle of sugar.

 

[whistlepig]

I backed off on the thighs and froze them. I have the ribs, brats, and some ground elk in the smoker now. They will be coming out of the smoker at different times.