I have cooked lot of thighs, with some skin trimmed so it just covers at 250-260 on the UDS with good results... done in 1:15 or so. a Family fav.
Pulling the skin off and scraping the fat will deal with the UDS low temps inability to render the fat properly... and you can season the meat under the skin before you put it back on.
Detailed info here: http://www.thepickledpig.com/forums/...n-chicken.html
Building "Robot", my UDS:
UDS "Robot" (the easy smoke oven), CL CharGriller w/sfb, Stok Quattro