Recent content by Matt M.

Hey guys, I'm frying a turkey for the first time this weekend and am curious of some suggestions for a good overall rub for the bird(preferrably not too complicated) from some of you pros. Any suggestions? Thanks!

Thanks for the tips guys. I was worried that too much charcoal would run the grill too hot to bring back down, but from the sounds of it it sounds like I can't have too much, as closing the air vents can control the temp just fine. I hadn't thought about grilling on the middle section...

Hey guys, I'm going camping this weekend and am thinking about taking the WSM to use as a grill by removing the middle section altogether and placing the grate directly on top of the charcoal bowl. I've seen where people have had good results with this method. Since I usually use my Weber...

I myself thought it was a bit early too, so I held off - no need risking it when you're cooking for a group. I've rubbed right before the smoke as well as the night before and couldn't really tell the difference, so I'll probably go ahead and do it tomorrow night to save some time Sat. morning...

Hey guys, I plan on doing a Boston Butt first thing Saturday morning. I have a little more time tonight than tomorrow night so I was wondering: is it too early to go ahead and put the rub on and refrigerate? I know they typically only say to let it refrigerate 12 hours or so - I didn't know...

Thanks guys! For cooking two small butts simultaneously, would it make any difference if I cooked them both on the top rack vs. one top and one bottom? I don't think there'd be much difference, but thought I'd ask just in case.

Thanks for the tips. I was actually talking about foiling the bottom of the pan like Chris does in his video - I don't foil the inside and don't find it to be a problem cleaning up since I use water in there as well. Just didn't know how bad the bottom would get without it.

Mitch - yeah, you got my question right. I'll be putting 10 lbs. of meat on the smoker one way or the other... just trying to figure out if two 5 lb. butts will cook in half the time of a single 10 lb. butt. Sounds like it will due to the larger exposed surface area. Thanks!

Oh I look forward to doing some long cooks in the future, just not ready quite yet. Would rather get several short ones in to get some good experience first. How much longer do you think the second small one would add to the total cook time that I observed for one?

I've had two successful cooks with my new WSM and absolutely love it. Both time I took Chris's advice and foiled the bottom of the water pan. However, although it's not too difficult to do, it is an extra step in the process each cook and it does use a good deal of foil. Just curious - what...

I've heard that adding a second piece of meat to the WSM won't substantially add to the total cook time. If this is the case, then can I take a large 9-10 lb. pork butt, which would take 15-20 hours to cook, split it in half and cook the two 4.5-5 lb. halves in faster time? I did a single...

Hey Dwayne - I decided to take your advice and went with your modified rub and mop. HUGE SUCCESS!! Was a big hit with all and I thought the seasoning was just right. Didn't even need to make the sauce with the leftovers - meat was plenty juicy, tender, and flavorful as it was. Thanks to all...

Nevermind that mop question - since all rub ingredients aren't listed and some new ones are, it looks like this is to be added to the previous rub to make the mop. Wow, that IS a lot of pepper!

Thanks for all the input - I know the women aren't big pepper fans, so looks like I'll be modding it a bit. One more question: for the mop it says to use the leftover rub, and then it lists some of the same ingredients again underneath. Does this mean to take the leftover rub and then add...

Doing a pork butt for my 2nd smoke this weekend and have family coming over. Was gonna do the Renowned Mr. Brown since I've heard lots of rave reviews and already have all of the ingredients. However, my mother and my wife aren't huge fans of very spicy foods. So I ask: how hot/spicy is the...