Would like to try smoking some chicken wings for the Football game. I have done chicken quarters before, pulling them when they reach 160Âº internal; then moving them to the grill and finishing them there to crisp up the skin. Trouble is wings have little meat to sink a digital meat probe. So at 250 to 275 smoker temp, when should I make the move to the grill to finish them off? I am guessing around 1 1/2 to 2 hours in the smoker, then 30 minutes on the grill....but any input is greatly appreciated and GO GIANTS!!!