I recently got my Smokette, and I have been cooking pretty much everything in it, comparing the differences with the CS versus smoking in my Weber kettle (using foil packs of soaked hickory chips in the Weber). There are differences, and I am getting used to them.
One thing I have observed is that chicken wings do really well in a Cookchack. I mix a bit of olive oil with my usual rub, then throw it and the wings into a large bowl, and mix and rub it all up. Then, I let it all "get happy" in the fridge overnight (though I have cooked them immediately, with good results).
Smokng the wings renders out some of the fat, opposed to deep-frying wings. So, wings in a CS are less greasy.
I've loaded the top two shelves with wings, and smoked for 1:45 to two hours. Chunks in the woodbox are up to you, depending on your smoke taste. Two chunks work well for me, though I like the smoke taste.
When you take them out of the CS, just toss them with whatever wing sauce you like, and serve.
In my opinion, they are vastly superior to deep-fried wings. And, they are much more tender.
I love ribs, brisket, pulled pork and all, and look forward to trying lots of recipes in my CS. However, don't overlook what you can do with wings. They are great smoked!
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