Have only had my LBGE for less then a week, three cooks done. Each has been a learning experience. Tonight I experimented with flavor profiles on wings. BBQ, Buffalo, and garlic parmesan. BBQs had 2 with a McCormic rub on two more with Steven Rachlen basic BBQ rub. Buffalo was Franks with melted butter, garlic parmesan was a recipe I found via google. Non bbq where based with EVOO, salt and pepper, some just with EVOO, liked those better, others where too salty. For more varity, tossed some of all types in corn startch, really liked how that worked out. Cooked raised indirect with 400 dome, 40 minutes with a flip at the half. Sauced some of each, bbq was a local commercial sauce, and back on at about 300 dome for 5 minutes to set the sauce. Next time would either reduce time, or drop temp, some where a bit dry. Got to experience many flavor profiles in a single cook, tasty and efficient use of cook. Top wing imho was bbq rub, corn starch, sauce. Then buffalo with evoo only and corn starch.