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Mixed up the rub last night and it is by far the best rub (pre-cook) I've ever tasted. Nice blend of sweet and savory with a little heat at the end (I used regular New Mex chili not hot). No paprika - great! Not overwhelmed by black pepper. I much appreciate the recipe Kevin. I can see...

Well, I'll put my claim to the test Friday that the cold doesn't have that big of an affect on the WSM's perfomance. 2 butts Friday night, minion method (20 coal start). I'm imagining about a 12-hour cook. Weather forecast is a low of about 8 deg F. and no or little wind. If it goes as...

I have two pork butts in the fridge that have been thawing since Saturday (its now Wed = 4+ days). About 33% thawed. As I type, I'm watching AB (Good Eats) and his duck show. He discusses thawing. The winner, as discussed in many threads here, is a slow trickle of cold water over the meat...

Guess I'm fretting about it too much. There is so much emphasis placed on "fresh" spices that its a balancing decision on how much to buy up front (hate shopping) and how long the spice will be "fresh" enough. Keep the spices exposed to the least amount of air and BBQ a lot. Thanks for the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by C. Moore: I had the original post on this one. I liked the theory of some WSMs simply being colder than others, but some of you have also indicated...

Can your 6:30 start be cocktails and appetizers and while your guest(s) are enjoying those, you can finish up the ribs in normal course. Dinner may not be served until 7:30 or 8:00 but it will be fashionably late. You can forewarn dinner will be a little later and no one will have contrary...

Got it. More air, hotter fire. My fight has always been to keep the temp down. I assume my sections are slightly out of round and therefore I have more air leaks. So I assumed all WSM's ran about the same - learned something new again. Thanks.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris S Lewis: I installed a tru tel in my WSM over the summer. Here are my pics click here It's not that hard to do. I put mine in the lid for reasons...

So I'm about to drop a large sum on spices from Penzey's and I'm thinking, maybe I should check on the best way to store these spices to keep them fresh as possible. I'm about to post and ask the question when I sez to myself, "self, what would Kevin and Chris say"? Here's what they say -...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

Since we're debating "real science" carbon dating is a hoax, dinosaurs existed as recently as 10,000 years ago. Damn scientific studies. Next thing you know some yoo hoo will start saying that charcoal and food cooked over charcoal and burnt wood has carcinogenics within/associated with it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A: Only 235 with vents wide open? Was it windy? Are you using water? Maybe damp coal? You shouldent have to buy a guru or jacket to run your...

Oh you folks in OH are such wusses. You're letting Penn State represent the Big 10 in the Rose Bowl. Bundle up baby buckeyes, no whining until you go below zero.

Don't know any of these books fit your parameters, but here's the list of recommended books that Kevein Kruger posted a while back. I'm currently reading Charcuterie. Its very thought provoking. Maybe not about rubs or sauces, brisket or butts, but certainly about smoking meats and fish and...

Even though it didn't go as well as hoped, I appreciate you sharing. For those of us in your same shoes (experience wise), its often easier to learn from less than successful attempts rather than the outright successes. No doubt the next will go much better.

I'm doing two next weekend so I will use mustard on one and salt the other and then apply Jane's rub to both. Theoritically there should be no difference b/c "everyone" says you can't taste the mustard. If that is true, then might as well use salt to draw moisture to hold the rub. If it isn't...

Thanks for the feedback. To be honest the only reason I was considering the mustard application was because Chris had it listed as one of several ways to make pulled pork. I've never tried so I tend to be sort of a try it and see for myself kind of person. Jane's Rub will be used next...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I'll see if I can get some pictures taken and posted for you when I get back home, ut hopefully you get a general idea of what I did. </div></BLOCKQUOTE> Scott, I think I...

Thanks for the clarification. As usual, simplifying is better. Ok. This gives me a pretty good picture of what I can do with the Stoker. Text updates work for me.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...