I had family over tonight for some wine tasting and we all agreed to bring over a hors d'ouerve. I decided to have smoked chicken wings. I bought whole wings and made party wings myself. I decided to make my own rub instead of using a store bought rub or a recipe. I used Mexican chili powder, paprika, garlic powder, onion powder, kosher salt, sugar, cayenne pepper, and ground mustard. I thought I had too much rub but it actually worked out well. I put the wings in a plastic bag with the rub and little bit of extra virgin olive oil and left them in the refigerator overnight. This afternoon I pulled them out of fridge and let them sit for an hour and then threw them in the smoker for 2 hours. I didn't have thermometer in the smoker so went off the onboard thermometer, which is very inaccurate. I probably had the temp. around 220 to 240 F most of the time. I used mostly pecan wood with a little bit of cherry wood. I didn't want the heavier flavor from Hickory. I pulled them out of the smoker and then deep fried them in peanut oil for two minutes to crisp up the skin. My biggest mistake was using a BBQ sauce that was too sweet. I used KC Masterpiece and added some Franks Redhot to add a little heat. I had the right amount of heat for my taste, but the sauce was too damn sweet. I wish I had Butcher's BBQ sauce or made my own, but live and learn I guess. In the end the wings were good and they had the right amount of smoke. Now for the pictures: Ready for the Smoker (Vertical Brinkmann Charcoal). Deep Frying in peanut oil at 375 degrees F. The finished product. OK I admit to being a little drunk after drinking a lot of wine (tasty, but not as good as a dark beer), but gotta say I love this board. I'm a big time novice smoker as I started this summer, but I've learned a lot reading this site and now I'm seriously considering making a major upgrade from my cheap smoker to a quality rig.