I had about 1.5 pounds of wings. Dry brined with couple tsp of salt and baking powder. Laid them on a cooling rack and left it in the fridge for about 8 hours. Coals in the vortex with both vents fully open for ~35 min.
They came out crispy, smoky from pecan wood, and then I tossed them in a gochujang sauce.
by tangotango112