Thanks guys, didn't get pictures but all went well. Made a couple loafs of bread that everyone seemed to enjoy, smoked some uncooked chick sausages to 160 (finished way faster then I expected at ~220... about an hour), threw them in the freezer to cool down then let my brother finish them up on the propane grill.
I maybe floured the wings a little early... Left them uncovered in the fridge but they didn't dry out too much and the flour got real soaked in. Floured them again right before throwing them on.
Filled the back half of the jumbo joe with mostly briquettes and a little lump held back with a charcoal rail. Loaded full of wings, and only got a little more then half of them on before I totally ran out of room.
So got the WSM going again (had just shut it down after smoking the chicken sausage), got all the coals screaming pulled the water pan and put the wings on top rack with no heat shield and all vents 100%.
The JJ wings started about half an hour earlier and looked amazing, the WSM wings looked a little lack luster and weren't really browning, just turning tan... lol. So since they were staggered by about 30 min when the JJ finished up I pulled the wings from the WSM and tossed them on the JJ and got them looking mostly like I wanted.
All were good, but since I forgot to do direct heat on the JJ at the end, the first set of wings could have had crispier skin... But the ones cooked on the WSM high up over the coals for the first half were AWESOME. Very crispy skin, was a little surprised they ended up being the better batch but makes sense with no direct heat for the JJ only batch.
And with the lack of room on the JJ, and the fact that we do most family events at Moms, and them wanting me to cook more and more I talked them into stashing a 22in OTG somewhere for me to use when I come over.