You may recall I asked for advice before Christmas RE: an electric smoker. AFTER LOTS of research and reading reviews, I settled on a Masterbuilt 30" job. It came last week, I seasoned it first and then yesterday smoked some chicken wing parts in it. (too tight to spend a LOT of money on some expensive meat for the first try) These were the two parts of the wings, not the tips. Brined them for about 2.5 hours in the morning, drained and air dried in fridge for a couple more hours. Then put them in a gallon zip lock bag with some canola oil and my version of Jeff Phillip's rub. Let those sit in there for a couple of hours and fired up the smoker with pecan. They came to temp (165) in just under two hours. I then broiled them for a couple of minutes each side to crisp up the skin some more. They were ok, BUT, unbelievable I know--they were too smoky even for me. Guess that's how we learn. Only did half of the frozen package, so will do again and probably not add more chips after about the first hour, which I did yesterday. NOW debating about what's next. Saw a beautiful brisky at Sam's, but didn't buy it. May go back and do that. We are hosting for the Super Bowl in two weeks. Think that would fit right in. IF I can't find the right one, will probably do a pork butt for pulled pork. Cheaper and won't take quite as long.