I was doin up some of what I call burnt ends and had some wings needin smoke.
First some seasonings.

Then some CT.

After 2 hr oak, I know oak is a little strong for poultry but thats what I was doin the ends with.

After a blast in the oven to crisp things up a little.

The oak was not over powering but was very robust.
Just a pic of the burnt ends for ya.
