Cream corn and smoked some asparagus to go with the chicken. Smoked 7 legs with my BBQ rub then glazed with BBQ sauce. Smoked 7 that soaked in Italian dressing overnight, then dipped those into the white BBQ sauce. First attempt making the white BBQ sauce. Turned out great. Cooked on a MES 40". 235-250° for 2 hours. Used apple chips for the first hour.