got a 40-lb-er of wings from Restaurant Depot this weekend. Split em w my dad, but left out a few for the Lang. Just had to wait out the weather. Ended up putting them on last night around 5. Had pecan wood going, and this was a simple cook. Ran the smoker at 275 for 1.5 hrs, rotated the racks every 30 or so. At 1.5 hrs in they were close, so I cranked the heat up to 325 for the next 30 minutes and they were ready-freddy!! We devoured them. Skin was crispy, marinate was terrific (Italian, Worsh, tabasco). I also made some home made buttermilk ranch, and some authentic wing sauce w/ butter and franks. Man, why did I wait so long to do wings on the Lang??