I managed to get in a little smoke time this morning. Smoked 14 chicken drumsticks (rubbed with a little garlic powder, paprika, onion powder and salt) and used this nifty leg & wing rack I picked up at Lowe's. Kept the smoker at 275-300 degrees F and about 1 1/2 hours later I pulled them at 175 degrees internal. Got them wrapped up for supper later. I did taste one and it was falling off the bone juicy/tender. Smoking Meat Rules!! PS Also did a fatty and some ABT's but they vanished before I could snap a picture.