So for the first time I Q'd up some chicken thighs, I've really been enjoying doing whole birds. Anyway I tried to stick to the same 300 - 350, internal temp of 175, well it seemed as most of them were done in about 2.5 hours. I know I was running a bit hotter than 350, and my cherry chunks were smaller. I didn't adjust and add more chunks at a time. Damn though the thighs were fatty, I tried to trim them up real good. The skin was garbage, smoke didn't get much penetration, all in all I was pretty pissed at the meal I made last night, nothing tasted the way it usually does not even my garlic cheese bread.