Actually two different smokes. I am basically use Memphis rub when I do chicken. Smoked the wings at 230º for a little over 2 hours. Then transferred to a hot grill to crisp them up. Wife wants them DONE!! So after 15 minutes we sauced them in El Diablo Hot Sauce, then served. Later that week I wanted to try out Shooter Snake Bit Rub. Was surprised at all the sugar, but I use a MDM rib rub that also has alot of sugar and it is quite good. Had to do a partial with Memphis Rub also. After the hot grill again. Both the wife and I liked Shooter's Rub, although being "Hot" freaks, we will add more Red Pepper Flakes and Cayenne next time we use it.