Hot smoked at 390 degF on the pellet grill, and sauced when the internal temp was 135 F. At 390 degrees there is only a hint of smoke, so I place the thighs on the grill at 210 F during heatup. That gives a nice low profile smoke to the finished meat. Brown rice and quinoa and roasted veggies round out the meal. Vacaville's finest municiple water supply provided the beverage this evening, a fine and light drink.