Yesterday I smoked 8 lbs of chicken wings for gameday. It was a great day for Mountaineer fans, a bad day for ohio state fans and an awesome day for everyone who was at my house. I have a Masterbuilt Pro gas/charcoal smoker and so far I've only been using gas. I used a mix of larger hickory chunks and apple wood chips. Below is a link of the rub I've used twice now and is delicious: http://oldworldgardenfarms.com/2015/05/27/how-to-smoke-chicken-wings-dry-rub-recipe-included/ I kept the heat around 225 (keep in mind I've read several posts that mention the built-in thermometer is inaccurate) and smoked for about 2 hours. I've heard people having problems with wings having rubbery skin but I haven't had any problems. Probably because the smoker temp is much higher than what the thermometer reads. I've gotten nice and crispy wings every time. The rub recipe is worth a try but if you have any suggestions I'll gladly take them.