This is my third smoke and another great result. I did 8 thighs and 8 drummies. 2 hours smoke last hour sauce ran temp at 225 for first 2 hours of smoke(apple chip) then jacked up to 250 for last hour of sauce to crisp. I was worried about drying the chicken out and having rubbery skin as I have read but I was great and juicy and good smoke flavor and the skin did crisp up nicely. Just used a sweet baby rays sauce and these were the only two pieces left as the kids loved the drummies an the thighs were great too. Will have to take a picture when I pull them out next time! Wings in the smoker now about hour to go.