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I usually add more Worcestershire Sauce than specified for viscosity purposes. Kinda messy but came out the winner of all the rubs I've tried. On the north side of "warm" to me, some of ya'll may want to cut back on the Cayenne Wet Rub 2 Tbl Cayenne 1 Tbl Paprika 3 Tbl Brown Sugar 1 Tbl Salt...

I only use this for brisket. Pecan seems to burn "cleaner" than other woods used in smoking, and I admit that my experience is pretty limited with anything other than pecan. I've tried just about everything but everybody (in my house) seems to prefer the pecan. In general I've found it very...

I notice that some of ya'll are always talking about waiting for the WSM to get up to temp. After learning that the smoke ring is entirely formed at temps < 145 degrees, I came to the logical conclusion that exposing the brisket to smoke for as long as possible at lower temps would yield better...

http://pw1.netcom.com/~degbert/ring.html The above link describes the mechanics of smoke ring formation. One of the reasons I purchased my WSM was for better temp control. I intend to experiment with holding the temp down @ lower levels when starting and seeing the effect on the ring depth.

Is it best to open one vent at a time to raise the temp, or all vents partially?