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I made this recipe and wondered about the spices in the "brining" rub (first rub). I thought that the herbs/spices in the first rub were overkill, that they wouldn't affect the flavor since this rub is rinsed off and then the finishing rub is applied. Well, I forgot to apply the finishing rub...

This recipe looked great and the comments were all positive. This was only my second time cooking on the WSM. My temps kept creeping up to 300 and I was fighting to keep them down. I cooked for 2.5 hours anyway and it turned out very dry. I had cooked 4 split breasts as well and they were...

Bryan I went to the Sweet Freedom and World Spice websites, and I gotta say, I will probably become a customer of their's soon. Thanks for the info!

I figure if we all like to cook, there's gotta be some homebrewers out there! What kinda homebrew goes best with BBQ? I like to brew witbier and Foster's style australian lager. My last brew was a doppelweizen that went all band-aidy, but good news, after 9 mos in the keg the band aid went...

I like Penzeys spices. We are lucky to have a store in KC. Their bulk bags are pretty reasonable, especially compared to supermarket prices. The smaller jars are a bit much, but I like to have them to organize my spice drawer and refill them from the bags. Sign up for their free catalog...

Ward, thanks for the input. After talking to Dave @ Kansas City BBQ Store, I am definitely sticking with the 22. Your idea of an adjustable ring sounds good; thanks for the link.

Just received (and assembled) my new 22 WSM but am not sure how much charcoal it will take to fire a short cook (salmon and chicken). Still debating whether to exchange it for an 18. I like the extra room for full slabs of ribs or a big brisket (wanna make pastrami!), but dont want to use a...