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I smoked a Boston butt yesterday but only rubbed salt on it. I normally use a very successful rub I make that has won multiple world championships. I did wrap it and let the bark dry out at the end. Used a basic east Carolina sauce with a simple slaw. I was surprised how well I liked it...

I own a 14.5 and am considering adding a 22.5. After going in a garden shop to check out the 22.5 I realize it's a beast. I just wonder if I wanted to do say ribs, how hot I could get it and for how long? One perk to the 14.5 is it doesn't take that much coal.

So I decided to try another charcoal with my brisket the other day. I used Stubbs instead of my normal Kingsford. A lot of people gave it great reviews. I figured natural was better. I couldn't get it to burn clean until 4.5 hours which made the meat taste over smoked. Kind of made me mad...

My name is David and I have a BBQ problem.... Long time reader of this board.