I'm thinkin of doing some BBQ wings in the smoker for the big game this weekend. Anyone have any tips on doing them? I saw the other post. I'm not really going for the crispy wings, kind of like a rotiserrie chicken slathered in some BBQ sauce. Maybe this isn't possible in my masterbuilt smoker which only has a max temp of 275. As far as brining, any suggestions on what I should use and in what amounts? I've been using tenderquick for everything, but just want to make sure I don't make them too salty. Thanks all for your help. This place is great!