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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...

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...