Thanks for the tips. I ended up going to Bed Bath and Beyond to get the racks you suggested, Billie Bouy. I forget what I paid for them, but I don't think they were way expensive or anything. They seem to work pretty well. No complaints. I was a bit nervous with whatever finish is on there off gasing when brought up to higher temperatures, but I can't say as I noticed any offputting flavors on the chicken. And I seem to have retained most of my brain cells since consuming that chicken, so all in all a good buy. Weeks after I bought these and used them, I ran into a purpose built smoking rack at a retail outfit called "Le Gourmet Chef" here in huntsville on clearance for 5 bucks. It was solid built steel construction with two racks, and could have picked it up for $5. Haha, that's the way it goes.
Thanks again for the advice!
Last thing I'll mention is that the skin on my wings was like chewing on shoe leather. Any recomendations on what I can do to mitigate that? I smoked them at around 240ish for maybe an hour and a half to 2 hours. The meat on the inside was perfect, just the skin was lacking. Can anyone point me to a thread or post that would help me out? Thanks again!!!