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i'm about to fire up my wsm for it's maiden smoke, and am going to go the clay pot route with no water on some ribs. with the new bigger water pan i can't find a clay saucer around my area that's the right fit, all i can find is a 12 " one that will fit inside a couple of inches. will this still...

hey all, my new wsm is going to get its trial run this week. what i'm wondering is do you guys try to come up with a different rub that enhances each meat ie. beef, pork, chicken, does one rub do them all ? is it whatever your in the mood for that day,-- sweet or spicy ? i would guess that half...