I rub my skin on chicken thighs with olive oil just like that. It helps them cook without drying out. I don't use a rub, because hubby likes plain better, but that one sound very good.

I don't know about the smoker and timing, because to me chicken thighs are fairly quick. I use a Weber with coals on the left half and the thighs and the top smoke hole on the right. They usually take about an hour to cook. I use lump charcoal, which gets very hot, but the chicken is not over the coals. I do start out skin on top with the thick body end toward the coals. I flip and rotate several times.

It does depend on how big the thighs are. I do not bring my chicken to room temperature. I'm too chicken, LOL.

I am going to try your rub next time and see if hubby likes it.

I'm glad to hear what I first thought, four hours? Thanks Sherry!

Smokers do take longer than a grill, and she is keeping the smoker on the cool side.

Number one - that's a lot of cayenne pepper. I would definitely cut it back by half. Next, smoked chicken is both a good idea a very bad one. Unless you are truly proficient with your cooker, you are going to end up with rubbery chicken thighs. Whole chickens are different story, but pieces require true mastery of the machine.

If you want a sure fire last meal for him, stay with grilled chicken unless you intend to smoke whole birds. And even then, if you've never done it before, you might end up with a disaster. If your son likes hot and spicy chicken then treat him to some Jamaican Jerk chicken. Thighs are awesome for this as are wings. The process is simple: apply the dry rub at least a couple of hours before cooking then just use indirect heat for 45 minutes on your grill. Here's a traditional Jamaican Jerk rub to make it all happen:

Boca Boys Jerk Rub Recipe - use this on anything you want to jerk, even fish!

• 4 tablespoons Ground allspice
• 4 tablespoons Dried thyme
• 4 tablespoons Ground Scotch Bonnet Pepper Click here to buy them... cheap!
• 2 tablespoons Freshly ground black pepper
• 2 tablespoons Ground sage
• 1 tablespoon Ground nutmeg
• 1 tablespoon Ground cinnamon
• 2 tablespoons Garlic powder
• 4 tablespoons Brown Sugar
• 1 cup dried Chives

Do you have a smoker or are you using a grill? Gas or charcoal?
I think 1 cup of olive oil is waaaay too much and the rub will be overwhelmingly hot.
I grill chicken thighs on my gas grill for about an hour...I can use indirect heat and the grill has a thermometer, like an oven and I keep in between 300 and 350. I don't use wood chips....but do rub with oil and a rub....my rub is mostly salt, garlic powder paprika and a little ginger...

Well,,,,,,,,,, I never measure the olive oil. I just drizzle over top and bottom and rub. It could be a cup, it could be a lot less. It won't all stick to the thighs. They do glisten with oil. It really does help with the moisture and crisping of the skin.

All my rubs are mixed in a bowl and put in an empty spice container and sprinkled on the meat. I can't judge the cayenne, because hubby hates all heat and I love it. I usually use the least for him and add at the end for me.

It's a smoker. Seems like we have a hard time keeping the temperature regulated. Might be better off grilling with wood added. Yes, 1 cup seems like a lot of oil. I find I don't really measure oil either. More of a look at it and judge thing.

Rob, I would mix with the two teaspoons cayenne and then taste dry. Wet finger to spice mix, taste. If it seems too mild increase a teaspoon at a time. I do like the spices that are included. What is the amount of heat your family likes? There is also a lot of different cayennes, some more spicy than others.

I may even use a cup of olive oil, because I just sprinkle/pour over, rub, and let run off.

Us? We like to add Thai Dragon peppers to our cheese quesadillas ;) HOT!

I don't think you have a problem with the cayenne.........

Aw, now you got my mind going. I think I'm also making a chocolate cake with chili oil in it. He LOVES that kind of thing. We're gonna have to have asbestos stomachs that day.

Brine your chicken first before smoking.

Check temperature with a good instant probe thermometer.

You will do fine rub or no rub.

dcarch

I know a lot of people like to brine, and that is fine if you do, but I don't care for it on any meat.

I think I'm leaning towards grilling the chicken. I have had moderate success with just adding chips when grilling. Yes, to less cayenne. After digesting the info.

Think I'll work on smoking while he's gone to keep busy, and have kinks worked out for some treat at Thanksgiving ;)

Thanks all y'all

What type of smoker are you talking about? My most used smoker is shaped like a safe on legs with 3 smoking racks, a liquid rack and pan, and the wood rack/tray. I use apple juice and or water in the liquid pan and place the chicken barely above that to keep the chicken moist as it smokes. Our favorite seasoning is a plain BBQ spice rub that we sprinkle on each side of the chicken. Don't open the door unless you see a flame an excessive smoke or notice the temperature jumping up quickly. Smoked chicken is a favorite here!

It really depends on the smoker/grill. And method. Mine is a wood fired side box smoker and doubles as a grill. I use those thick foil pans that are re-cycled since I line with foil, then parchment. Start the fire nice and hot, good coals, about 350-400 and braise near but not on the heat, then let it fall to 175-200º low and slow for another hour sometimes two. Adding soaked fruitwood slices and dry splits to keep the temp steady.

Braise bone-in skinless thighs, meat side pressed in a bowl of my dry rub. Placed dry-rubbed side up over a bed of herbs and sliced onions/garlic. No added liquid. The braising liquid makes a nice sauce.

A half hour on the grill grates out of the braising is enough to add some grill to the braising under sides. The top is nice and smoky but not too much. Total cooking is 3-4 hours.

I did test some stuffed boneless thighs on the smoker but way too much prep and not necessary as the smoked bone-in thighs are so good on their own with a good dry rub.