So far today oatmeal with a banana cut up in it, apple cider and a black coffee. Later I plan an experiment with a bag of wings. Rinse wings in the bag they came in. Add brine for 20-30 min and discard. Add dry rub, not sure which or a combination of Dinosaur BBQ (local rib joint) or Tony Chachere's, shake up the bag then on the smoker for 4-6 hours.
Our smoker is a Brinkman stainless steel charcoal converted to electric. When it was charcoal it had two speeds, burn and raw. With the electric it is more reliable but painfully slow. That's OK though. Low and slow then if not done a short time on the grill.