Recent content by Dave Meatty

Welcome! You're going to love your WSM. And the people here are top shelf. Fun and helpful

Commonwealth is one of those places I do drive an hour to get to. Love it there.

You are so right. The ribs and chicken I did today were some of the best I've made. I did some boneless skinless breasts using the brining method I found on this site. One word...YUM. I've never had such an easy time managing the temperature on a smoker. I can't wait to try a butt or a brisket...

You're not kidding. I feel like a kid with a new toy.

I'm in the middle of my first run with my WSM. The temp dialed in to 250 with no problems. I'm blown away by how easy it was. Started my coals, opened up the vents, let it get up to 300 or so then added the meats, closed the bottom vents down to 25% and that was it. I'm used to my offset smoker...

You had me at Sriracha. That stuff would make a boot taste great.

There's some great sounding rubs here. One thing I'm curious about is how fine the ingredients of a rub should be ground. My basic rub starts out with turbinado sugar (marketed as sugar in the raw) and kosher salt then i add in the pepper and dry spices. The salt and sugar are pretty big...

Hello everyone. A new member from the BBQ hinterlands of SE Massachusetts. I've been living in this area for the last dozen or so years and have yet to find a really good place to get Q anywhere near here. There are a few good BBQ joints in MA but I'm seldom in the mood, or have the available...