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I have owned my 22.5 WSM for two months now and have had 7-8 prior cooks. I made a batch of Harry Soo rub yesterday and noted two fundamental differences between Harry's Rub and Paul Kirk's A. Paul Kirk says don't use kosher salt because of granular thickness whereas kosher salt is basic...

Bill Sennett from Guilford, CT happy to be a new member. My equipment is Weber Smokey Mountain 22 1/2 which I have owned for about two months. One question for anyone who wishes to reply. I have seen Harry Soo on tv and have gone to his website for recipes and direction. I am more interested...