20 people camping tomorrow. I'm bringing my propane Masterbuilt smoker with me and smoking 20 pounds of 'jumbo' chicken wings. I've done it before, but this time I can't finish them up on the Propane grill. So, i need a little advice. My plan is to set the smoker around 275, cut the tips off the wings and leave the 2-section wings together so they are easier to handle. I think I should put them skin side down. When they are done, I plan on coating half of them with a BBQ sauce, and the other half with a Buffalo-style hot wing sauce. I could use some advice on how to make sure the wings are tender and completely cooked, but not overcooked, and very important, the skin has to be crispy. Thanks ahead of time!!! I think I read someone say to run the smoker at 325 for crispy skin, but I don't want to overcook the wings.