OK I am sure to ruffle some feathers with this post, but these are my methods I use.
I let Drums and thighs ride at low temps.
I usually run them at 250°
Most of the posts on here for chicken use higher temps and state that the skin doesn't get crispy, I have not had that problem and If I did I would pull the skin when the thighs were done, fry them or place on the grates then place them back on the thighs. Look at a Fatty wrapped in Bacon, the Bacon gets crispy in a smoker so why wouldn't chicken skin do the same
However I am the Black Sheep, my take on it is, thighs are fatty enough to cook low and slow, if thighs are cooked longer over a lower temp, most of the fat renders out, hey it works on butts why not thighs, no pun intended.
I know everyone panics about the internal temp, but frankly I "Q" my roasters by time and my Drums and Thighs by looks and taste. Think about it, have you ever seen your spouse probe a drum or thigh when cooking in the oven, most recipes are by time and oven temperature.
For thighs I cook them till they look good, if they are browning nicely they should be well over the minimum internal temp.
Disclaimer: With all that said, it is your responsibility to make sure whatever method you use that the poultry is safe to eat, I had to throw that in there.
The above information is my experience on a Reverse Flow stick burner using wood as fuel, I probably would not use this method on my GOSM.
