u/OhYouUnzippedMe

I grilled wings for a world cup party this week and -- without realizing it at the time -- roughly followed Kenji's oven roasted wings recipe with the baking powder, temp, and timing. They came out great and I can't wait to make them again. (I tried making the oven wings once before but the oven created so much smoke that I never wanted to make them indoors again. The grill solves that problem.)

My one question on this recipe: for people who don't like saucy wings, how would you dry rub them? I'm thinking I'd make a salt-free rub (since the wings already have plenty of sodium from the dry brine) and would like to toss it onto the wings *after cooking* so that I can be flexible about how many wings get sauced vs dry rubbed.

Has anybody done this? Any recommendations for a dry rub recipe that will adhere to cooked wings?

Recently I've been starting to try low-and-slow cooks on the KJ2, like pork butt and brisket.

Both times, after about 7-8 hours of cook, I noticed the temp drop under 240 and stay there. I thought maybe I hadn't added enough fuel, but when I opened up the smoker, there's still plenty of charcoal. The problem seems to be that the ash was blocking the inflow of air. I used the scraper to knock all the ash down into the ash tray and then gave it some air and the fire came back a few minutes later.

Is this a common problem? Any solutions that don't require taking out all the racks mid-cook? I did clean the firebox and ash tray before cooking.