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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 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...

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...

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...

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...

I'm hoping someone might be able to offer a little insight into some temp concerns I have with my WSM. I have used my WSM 5 times now and the temp is consistently running higer (sometimes as much as 20 degrees) at the bottom rack than at the lid. I have a Tel-Tru mounted in the lid opposite...

I've used my WSM 3 times with great results, but the clean up of the drippings in the water pan left me thinking. Prior to getting the WSM, I did my barbecuing on Weber kettles with a drip pan under the meat for ribs and roasts and for briskets I barbecued them in a foil pan. This made clean...