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Steve, Walmart over here in Urbana has RO lump.

Thanks for the links Tim. Looks like a lot of good recipes there. Another question. Does anyone know if there is a clone for the McCormick Grill Mates Cinnamon Chipotle rub?

Does anyone have a recipe for a rib rub that is both sweet and garlicky? I'm more into the sweet garlicky flavors than the spicy peppery flavors for ribs. I'm just starting to experiment with making my own rubs, so am looking for something to start with. I have search the rubs section, but...

I have experienced this same problem for the last year and it always left me questioning where I was getting accurate/inaccurate temp readings. After e-mailing another member on the board who had experienced the same problems, mine is finally solved. I had a 2.5" stem Teltru mounted on the...

Hey Jeff, I recently purchased 3 Forschner knives and they are awesome. I got the 12" Granton Edge Slicer, 7" Fillet Knife and 4" Paring Knife. I didn't want to buy too many knives at one time and felt these would easily serve all purposes. So far these have worked great for everything from...

I started and overnight BOB cook about midnight with a 7.5 lb. butt over a 7.5 lb. brisket flat. I foiled the brisket at 3:30 am when it hit 160 and now at 6:00 am, it is done. Problem is, I have a cookout that doesn't start until 3:00 pm. Any suggestions what I should do with the brisket...

After a lot of consideration, I finally ordered 3 Forschner knives. Today I rec'd the 4" Paring knife, 7" Fillet knife and 12" Granton edge slicer. These knives are awesome and I can't wait to use them this weekend. I have 2 questions. What recommendations do you have for sharpening and...

Hey Rick, I'd also be curious to know the thermometer location you speak of. I have been having the same temp variances and have a Teltru with 2.5" stem mounted on the opposite side of the handle, the same distance from the handle as the vent. Wondering if this is the same location yours is at.

Can anyone give me thoughts on smoking a pork loin or sirloin roast? I'm looking for for suggestions for cooking temp and internal temp. There is a local bbq joint that has a great bbq pork sandwich, but rather than being in the form of pulled pork, it is very thin sliced and very lean. I...

Texas BBQ Rubs are great rubs. Great quality for a great price. All 3 rubs have a uniquely different flavor. The original rub is still my go-to rub after 3 years of use. I have recently tried Dizzy Dust rubs and it really is a toss up as to which I use each time. Both have great quality...

I have wondered about the same thing, but have yet to find anything. I like having the Tel-tru mounted in the lid, but find myself dangling the pit probe for the Maverick thru the lid vent and relying on it more and more.

I have been using a commercial season for several years that consists of salt, pepper, garlic and paprika. I like this blend a lot, but it is a real fine grind. I would like to be able to come up with a vey similar blend only a little coarser from fresh ingredients for use as a rub on butts...

Hello David, I smoked for about 5 years on my kettle performer with great success prior to getting the WSM about 6 months ago. The method I used is just as you have described. I still prefer to smoke slabs of ribs on the kettle, everything else on the WSM.

I'm hoping to get some help with what thermometer setups/locations work best for you and your WSM. I mounted a 3" Teltru with 2 1/2" stem in the lid opposite the vent. I also have a Maverick ET-73 that I have tried monitoring grate temps with questionable consistency. On my last cook, out of...

Same as Jason, I usually do flats in the 6.5-8 lb. range at a temp of about 250 and have great results. Flats just seem to be more redily available in my area, so that's what I've gotten used to.

If it were me, I would put both both briskets on the bottom rack an put butts or ribs or some other pork on the top rack. As for the cook time, I would probably allow for that of a 10 pounder and then you might get lucky and have it finished an hour or two early, since they are individual cuts...

I have not tried cooking in a foil pan on the WSM yet, but have been thinking about giving it a try. I always cooked briskets in a foil pan when smoking on my Weber kettle with great results. This is the method recommended in "How to Grill" by Steve Raichlen. I have never tried it with...

I'm sure you won't be disappointed.

It is hard to beat Texas BBQ Rub. I have used all 3 rubs, but for some reason still prefer the original. Until recently, these were the ony rubs I used. I came across Dizzy Pig not long ago and have to say the Dizzy Dust ranks right up there. With these 2 on hand, I need not look anywhere else.

6.5 to 7.5 lb. flats. Have never used foil. Generally run temp up to about 185 and then start probe testing for tenderness.