I read others on here talking about cooking breasts/thighs (individual ones) at 225 and taking them 2-2.5 hours to hit 165-170 IT. I did some chicken breasts a few weeks ago at 125. They cooked so fast (40 minutes) that they didn't even absorb an ounce of smoke flavor. I'm now doing bone-in/skin-on thighs at 235. It took them about 40 minutes to go from 52*-122*. I suspect they'll probably be done in another 30 minutes or so at most. Any ideas? I would really prefer they took 2.5 hours so that my other stuff can finish at the same time, as well as absorb some smoke flavor. I'm going to lower the temps down to 210* and see if that helps.