Poultry · smoking times
How long to smoke Chicken thighs and legs
At 275°F, plan on 1 to 1.5 hours in total, whatever the weight. Pull it at 175 to 185°F.
Dark meat is forgiving. It is safe at 165°F but is much more tender at 175 to 185°F.
Smoking time by smoker temperature
| Smoker temp | Total time |
|---|---|
| 250°F | 1.5 to 2 hours |
| 275°F | 1 to 1.5 hours |
| 300°F | 60 to 80 min |
These times do not scale with weight because doneness depends on the thickness of the meat.
Pull temperature, safe minimum and rest
| Target | Temperature |
|---|---|
| Pull from the smoker | 175 to 185°F |
| USDA safe minimum | 165°F |
| Suggested rest | 10 min |
Plan your start time
Tips for chicken thighs
- USDA's minimum is 165°F; thighs and drumsticks become tender and less rubbery between 175 and 185°F.
- Skin-on, bone-in pieces smoke best. Place skin side up so the fat renders over the meat.
- Pieces vary in size, so check several, and probe the thickest piece without touching the bone.
Best wood
Apple, Cherry, Pecan, Hickory. See the wood guide for how strong each one is.
Safe minimum temperatures: USDA FSIS Safe Minimum Internal Temperature Chart. Smoker temperature guidance: USDA FSIS, Smoking Meat and Poultry. Smoking times vary with the smoker, the weather, how much the meat weighs, how thick it is and whether you wrap it. These are ranges based on common barbecue practice, not lab measurements. Always cook to the internal temperature, measured with a food thermometer.