Planning on doing wings/drummies this way next weekend but need help with the details. 1. Marinade overnight with Jeff's buttermilk brine idea. 2. Season the next day 3. Toss in masterbuilt electric smoker. Not sure on what temp or what wood to use? Was thinking Maple at 250? 4. Not sure how long to anticipate them needing in the smoker? ( because I will finish on weber.) 5.Coat with BBQ sauce and finish on weber grill direct flame? Or would indirect be better? Maybe just dial it down and choke off on the temp on the direct flame so they don't get all charred? Any help on: What temp and for how long in electric smoker? Best wood when planning to coat with BBQ sauce. I've used Alder before but thought it would get overridden by the sauce. Thinking about Hickory as well as the Maple I mentioned.. Thanks for any help!