OK, We are putting together the Fathers Day menu and I've decided to smoke 4 lbs. of wings with my Weber Smokey Mountain using pecan chunks. Thinking of a 2 hour smoke at 225, then a flash in the deep fryer to crisp up the skin. 3 Sauces planned. Naked smoke of course, Buffalo, Barbecue, and Asian Honey Teriyaki. I haven't done wings on the smoker before and would love some of your ideas. I want a crisp skin with a smokey flavor on the inside but don't want to overdo the smoke.... Welcome all of your ideas... Happy Father's Day... Thanks..