You can, yes. There is a temperature danger zone but for this recipe, I apply the 40-140-4 rule. This means that the meat should rise from 40° F to at least 140° F within 4 hours to reduce the amount of bacteria growth on the meat. Since the internal temperature of the smoker will range between 225°-250°F and the internal temperature for the chicken thighs will reach 165°F by hour 2, you're safe.