Got the smoke vault back up and running. With all the wing posts going on I decided to do some wings along w/ a few ABTs and then some breasts and thighs to shred up for lunches during the week. Smoked them with hickory w/ a few pieces of lump thrown in. Smoked right around 240* or so for 3.5 hours and then goosed them in the oven to reach 165* and to crisp the skin. I tossed the wings & chicken in a peach mustard bbq sauce that I found on foodnetwork. Was a good sauce but next time I'll do the traditional hot wing sauce for the wings. But on the other chicken, will be very good in a sammy. Here are some pics: I washed the wings down w/ a few miller chills. Thats a pretty good beer actually!! Oh and I didn't eat all these wings; had about 6.