Well, I did my 2nd smoke on my Cookshack Elite today. 24 chicken wings(tips cut off) seasoned with Cookshack's chicken rub. Set the smoker at 225* for 1 1/2 hours, opened the smoker to let out some heat and held it at 140* for 45 minutes(my wife went shopping). Did put them in the broiler for a few minutes to firm up the skin a bit. They were delicious, plump, and tender.
While I didn't have doubts about my purchase after spending much time reading messages on this forum, I must admit things are better than I anticipated and certainly better than my previous water smokers. We have a well known barbecue restaurant here in Roseville, CA, and I must admit that my two initial endeavors turned out better Q's. The Cookshack is everything people have promised. Good stuff and easy. I've got a Viking for steaks and now the Elite for Q's. My annual spring barbecue should be a real hit for my friends.
Thanks to everyone on this forum for all the help and insight.