when ive done wings in pbc i do it a little different from kona in that i wait till the coals are fully ashed and screaming hot then throw the wings on and do the cook of them with the lid cracked. my first batch of wings the barrel temp will be always in the high 400's. but you gotta monitor the meat and turn accordingly so it doesn't burn. if i sauce them ill sauce them a couple min before i pull the meat otherwise you will get some blackened wings!
I think there is a pic or 2 on this site of some of the wings ive done. i found this yields great skin. however, as seen many times, Kona kills it with his wings methodology. its good to experiment and use what works best for you.
as for burgers, what kona said was absolutely right about using a small spatula. its very difficult to flip burgers in the pbc because most of grilling implements are nice and long. while the burger definitely tastes good in pbc, ive resorted to the grill just for the ease of the cook.
my wing cooks take about 20-25 min depending on size of wing.
one last tidbit, if this is your first time doing wings/burgers on pbc, i would do a trial run tonight or tomorrow!!! that way you will know what works and doesn't work for your real cook on sunday.
noah's bbq sauce and siricha combo is pretty darn good, i like it and definitely recommend it!
jason