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what do you guys do? (cut, marinade, rub etc)? I have been doing drumsticks, high heat on the WSM with no water. I am just using a store bought rub from KC masterpiece. ANy other recommendations? I tried boneless ,skinless breast using some salt and sugar brine but they came out watery or something.

I don't think that would work at all. I bought a OTG for my last trip. I figured there will be plenty of other trips in the future so why not drop $90 and enjoy all of them. It colapses to about the size of the bowl. The legs pop right out.

or will I also need another thermometer for smoking? I will do a brisket and butt soon in the WSM but most of what I do is grilling on the performer or faster cooks in the WSM (ribs and chicken). Also when is the new thermapen coming out? it looks like only the old one is on sale. Thanks

I bought a 22" OTS. I am glad they didn't have a 26" sitting there to tempt me because that would be too big to travel with. It does look pretty easy to pull the legs off. I thought I would get the Gold but this looks much easier for travel and I already have a thermo and different grates etc. I...

I am kind of thinking the silver model (w/ no ash catcher) will be easier to move around and break apart. If anyone has had both does this seem right?

I want something bigger than a smokey joe. Can the OTG legs come off easily and do you think it would be a good solution for a few road trips per year?

I was very careful not to use too much rub and it has been great 2 different times. Not too salty at all but I have not tried them without the sauce with honey. My real question about the rub was regarding the brown sugar and it seemed to be fine.

Thanks for the recipe. I made this on the 4th along with BRITU and everyone raved about it. The first time I did not marinade the chicken and it was good. This time I did and it was incredible! I did Thighs and the skin was great too.

I did 4 racks of BRITU, Roadside chicken thighs( marinated for 2 hours), BBQ brined chicken breasts, Hamburgers, hot dogs and bratwurst. Had to have an assist with the hamburgers and hotdogs. the ribs abd chicken were a big hit!

It is a month and a half old. Been sitting in a shaker in my pantry. Still fine or start over? Thanks

Most BBQ recipes here don't mention marinade just rub cook and sauce. WHat do you guys think? What about skin - necessary for the WSM? I think I prefer the wsm because the chicken is juicier but I am not sure.