Smoke for my first time last week. Made ribs and I'm hooked. Brined thighs overnight in a water(2 quarts) salt(1/2 cup) and brown sugar(1/2 cup) mixture. Pulled out, patted dry and dry rubbed with a basic rub + cinnamon. Set smoker at 255 and just put them on. A pic of the old smokey smoker for good measure. I added a thermometer to the lid. Gonna leave them on for about 2 hours? And check internal temp. Wish me luck.