In the past ive always just done legs from sams with them either rubbed or marinated but this time I also wanted to add wings and thighs. Since the meat is hard to temp I smoke for 3.5 hours and I havent had a problem but I was wondering a few things. 1. Should the legs be in the center with the thighs closer to the outside because they are larger and can take more heat? 2. Since they are so hard to temp is there a better way to tell when they are done? 3. Is 3.5 hours a good temp time for 200-250 degrees for all the poultry? 4. Has anyone ever added apple cider vinegar to the water pan?