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Hello all. As the title says, I would like a good pork rub I could use for ribs, butts, and chops. Something more on the sweet side (the wife and kids do not do hot at all) and not to salty. The last few I tried were to slaty for my taste. I am trying to come up with something that I can make a...

Can I fit 6 fryer chickens on a 18.5 WSM? I am going to be cooking for 11-12 people at the fire house. I have done a few pork shoulders and they love them, no I want to do chicken which is my favorite.

I am going to be smoking about 3-4 boston butts for the fire station were I work. I will smoke them at home the day before I work beacuse I have heard that that much meat will take about 12-14 hours to cook. My questions: 1. Should I pull the meat when it is done or wait until the next day...

I need more rib room on my WSM. I wold like to make ribs for 10-11 of my guys at the fire station. What would be the best way of getting more "rib room"? Racks, extra gartes? And how many racks of ribs can I cook and still get good results? Thanks, Eric

Tonight I smoke for the third time. Ribs, chicken and corn on the cob. Everything turned out great. The ribs and corn was good, but everyone raved about the chicken. Is it always this good or will I screw up big time soon?

I am going to smoke some chicken and spare ribs tommorow (4/24). I have smoked both but not together. I will be smoking, hopefully, around 225-250 degrees. I have learned on here that with a low temp. smoke the chicken skin will be rubbery. I have also heard you can crisp it up on a grill. Now...