Thanks Red,
I have an electric MES. The water pan is pretty shallow, although I always use it. I inject the wings, then add some seasoning onto the outside. The rack that is right on top of the water pan, seems to come out most moist, but the one all the way on top (four racks) comes out the most dry. They seem very flavorful, but still not as moist as I would like them.
I set the smoker to its max. temp. 275 and they go for two to three hours.
I've considered putting them into a foil covered pan with a little flavored beer mixture in the pan with about an hour to go. And just so you know, I'm sure you could probably tell, I am all new to smoking, but have always wanted to get good at it. So I am always happy to take advice and constructive criticism if it helps me the next time
Thanks,
Ron