Had a good smoke this past weekend. The Korean smoked chicken wings turned out amazing and so did the ribs. The Korean sauce was homemade. The ribs I usually wrap but I realized I didn't have any foil half way in. For ribs I do 2 hours of cooking and then wrap for two hours. Since I wasn't able to wrap them I think they could have cooked for another hour to get a little bit more tender to make the full smoke time 5 total hours instead of 4. I've never done chicken wings before and I must say I nailed them. They were really tasty with crispy skin and a soft juice inside. I smoke around 275f. I must say ever since I took the sliding door off of my smoker and just used the fire to create the temp I want and not any of the dampers it really produces such a clean smoke taste to everything. I never get bad or that nasty strong of a smoke when the airflow throughout my smoker is fresh and produces a lot of energy out of the smoke stack. I've been very happy throughout all of my smokes since I've done the mods on it.