Spicy, Juicy Party Wings on a Weber Smokey Mountain BBQ 

Thanks! If you only knew where to get one. I can give you some recommendations.

I know a guy who can hook you up!

That is actually a stainless dog bowl! I bought on Amazon, cut a hole in it to mount the hose connector... drilled a hole in it to fasten to the center if the vent. This is rhen an adapter to mount a Pitmaster IQ110 temperature regulator. IQ110 BBQ Temperature Regulator Kit with Aluminum Hose Barb and Flange Pit Adapters for Gateway Drum Smoker (55 Gal) and Other BBQ Drum Smokers with Intake Flange or 1" Ball Valve a.co/d/gCPNtNS I had this from an Ugly Drum i built and used.

@BBQplus would you recommend this product for the low and slow cooks? Just bought wsm last night, so I haven't tried a long cook yet, of course.

@@hereweare9011 Absolutely! This gave me the confidence to not be constantly tending the vents to manage temps when cooking brisket and pork butts. Get the version with the "bowl" and you will not have to retrofit like i did. Test it out and learn about its use on a daytime cook before you go for an overnight cook.

@@bbqplus okay, thank you for this information!

Sounds great! LMK how you like my chicken rub!

Thanks! Give my chicken rub recipe a try. It is in the description. I feel it is just the right amount of heat/kick.

I have the water pan in my WSM as a heat diffuser. It Has no water in it - just foil for easy cleaning. You are 100% correct. Dry heat helps crisp up chicken skin