What not to do.

So, I was cooking some chicken wings for tonight on the WSM. As I was pouring water into the water pan, I had a seemingly brilliant thought:blah::blah:...If I only added enough water for the first part of the cook, when the water ran out the temp would automatically ramp itself up and crisp up the skin nicely:loco::loco:. Just before two hours into the cook, the water runs out, the temp starts to rise, and the chicken fat that had rendered out into the water-pan starts to hit the smoke point:icon_blush::icon_blush:. Billowing nasty smelling smoke pouring out of the smoker:icon_blush:. I quickly grabbed a gallon of hot water, pulled the racks (wings and all) and refilled the waterpan. Sauced the wings (1/3 of the wings teriaki, 1/3 in sweet chili sauce, and 1/3 in butter and crystal hot sauce) Fortunately the wings tasted great.:-D:-D Who knew that Smoked chicken wings, bean dip, and homemade chocolate chip cookies (thanks to my daughter) would go well with Downton Abbey?