Chicken wings - brine for a couple hours and smoke for a couple. Finish on the grill to crisp them up.
Very hard to mess up.

Plan now for next weekend and get some pork belly curing.
Cure it for 7 days, smoke it for 2-3 hours, you will never buy "bacon" from the store again.

First belly I got from Andy's meat market in the Springs. It was beautiful, but expensive. 13 lbs for $75.
The next batch came from the Commissary. They sell pork bellies by the case if you ask. Three skin on (home made pork rinds) bellies, 40 lbs total for $86 and change.
The Commissary will even sell you a whole pig if you pre-order.
I'll be smoking bacon and frying pork skins tomorrow.
Already rendered the fat for some baking lard.

I love pigs!