Page 174 - Barbecue Chicken Made Easy

4| Fire up. Prepare a smoker for indirect cooking and bring the temperature to 275°F. Alternatively, you can set up a charcoal grill for 2-zone cooking and get the indirect convection zone to 275°F.
5| Smoke. Place all 12 thighs skin side up in a small foil pan. Put a pat of butter on top of each thigh and place in the smoker (or on the indirect heat side of a grill) until they reach an internal temperature of 165°F, approximately 1 hour. Cover the pan tightly with foil or a pan lid and cook for an additional 40 minutes until thighs reach an internal temperature of 195 to 200°F. Yes, you read that right!
6| Grill. Remove the pan from the smoker or grill. If you are using a grill, adjust the vents to bring the temperature to 300°F. If you are using a smoker with a removable diffuser plate then remove the plate for direct heat cooking and adjust the vents to bring the temperature to 300°F. If you are using a smoker without a diffuser plate, then prepare a grill or drum cooker for direct heat cooking,