Load up the base with a good amount of charcoal. Once white drop a couple of these hickory chunks on top and mount the rest of it carefully, to prevent spilling water. You will soon see the smoke as the wood starts to "burn," i.e. smoke. Smoke for four or five hours or until the wings are golden brown. If you have to add charcoal (or hickory), no big deal. Grasp both handles loosely but firmly so the unit will stabilize itself, i.e. find a true vertical by rotating in your hands just like a seat on the ferris wheel, and remove, add coals, and replace.

Although you can put the base, which contains the charcoal, on top of the cylinder for charcoaling steaks and burgers, it isn't the best for this although I have done it many times. But having purchased a Weber Kettle for this purpose, I prefer it for the aforementioned. But nothing beats the smoker for quick, efficient smoking, the meats (eye round, chicken) never ever being dried out due to the water basin which sits atop the coals, shielding the meat from the direct heat, providing moisture in the process as well!

Don't overdo the hickory or you'll have a bitter taste. Wings can be eaten with salt only, or with any barbecue sauce such as KC Masterpiece or Bullseye. YOU'LL LOVE IT!

I know of no other unit that outperforms this one, in particular as to the small amount of space needed and its capacity!