I have been on the road for many weeks in a row, so being home for a full weekend with good weather, I took full advantage of the Egg and cooked Saturday for lunch and dinner and Sunday for lunch.
Saturday for lunch, I went with wings because it had been a while and while there is nothing new here, I think I figured out my optimal method for cooking wings. I smoked the wings for an hour or so at nearly 400 degrees (probably somewhere closer to 390 degrees). This allowed for me to still smoke the wings to have nice juicy meat and yet get the skin hot enough to crisp up nicely. I previously waffled between cooking them direct or smoking them at a much lower temperature....this compromise worked nicely!