Two views actually.
Here is a slab of beef ribs:
Basic rub and on the smoker at 250 for about 3 hours.
And here are some sweet chicken wings
Some basic seasonings, then on the smoker for about 2 hours naked, then I coated them in the sauce and back on the heat for the last 30 minutes. So sweet and smokey...the sauce was caked on so nicely...
I had no more hickory chips, so I just used Royal Oak lump charcoal. The food a great smokey flavor, a little lacking in the color, but it had all the smokey flavor so I was very happy.
So far, that's 2 smokes and two great results...just wait till I get a clue what I am doing!