Hi all, I have only used my WSM a few times so I'm still learning how to control it a bit. I cooked wings on it for the second time last night, and for the second time I was underwhelmed with the results. I usually do them on my 22.5" OTS at around 400-425 degrees, but last night I had too many wings to fit on the grill so I used the WSM. I lit 2.5 chimneys full of coals - 1 chimney of lump and 1.5 chimneys of KBB and ran with the vents wide open. When I initially added the last of the chimneys of coals the temp peaked at a little under 350 degrees, but it ended up settling in around 275 degrees after I put the wings on and ran at that temp constantly for the entire cook. All of the vents were wide open and free of obstructions. Does anyone have any ideas for how to get it to run hotter? I had the water pan in place and covered with foil, but it is empty. I plan to try running it with the water pan out next time to get a bit more direct heat, but I'm not sure if that is going to make enough of a difference to crisp up the skin. The wings I made last night weren't terrible - they had good flavor, were very juicy and tender but the skin was kind of soggy - not rubbery, but not crispy at all.