my fav chicken to smoke is thighs

[upsman]

Hey Smokin Shelby Thank you for the comments. nothing to it on smoking some thighs real easy to do and something you can't mess up bout like smoking a pork butt low and slow 225° 3  to 3 1/2 hrs.

 

[hurriken]

Thanks Zahlgren...I'm a Blackhawks fan as well!
 

 

[hurriken]

In regards to crispy skin, I have a Chinese friend that worked in a kitchen there and learned how to roast Bejing Duck. If you have had it before the skin is wonderfully crispy and the meat is tremendous. He told me the trick to crispy poultry skin is to dry it. He was explaining whole bird preparation to me. First run your hand under the skin to separate it from the meat but you don't want it to come off. Then dry it with paper towels. Then he puts it on a rack in a cool dry area, propping the skin up, and blows a fan through it for a few hours. That is why you see poultry hanging in the windows of Chinese restaurants there. The fan drys the bird and keeps the flys off! Don't put anything wet on the bird. The Chinese have wood burning ovens that have air blowing through to remove any moisture. If you ever have the opportunity to travel to China you must try some!