I just put about 10 pounds of chicken wings on the smoker.. Taking special care to make sure none of them are touching each other so the apple wood can tenderly kiss each part with smoke. My plan is to smoke them for about 2 1/2 to 3 hours.. then put them in gallon ziploc bags with the hot wing sauce and refridgerate overnight.. Throw them on the grill tomorrow evening before the Huskers spank VT. I did a search and didn't find much on the subject, but it does look like I'm on the right track. Anybody else do it like this before? Tips? Tricks?