My Brinkmann electric smoker usually runs at just under 225 degrees. If yours is the same, it will take about 3 hours to get the wings where you want them.
Coat them lightly with oil, then season with a bit of your favorite dry rub. Wrap a handful of woodchips in foil, forming it into a sausage shaped packet. Then lay the packet on the lava rocks, between the heating element coils. Try not touching the foil on the element, as it can damage it. Use two or three packets of woodchips, depending on how smoky you prefer your wings.
Smoked at that temperature, the skin might seem a little rubbery. You can grill them for a few minutes over direct heat just before serving to crisp up the skin.
