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You guys rock. I think you hit the nail on the head from every angle. 1. I added additional paprika to counter the ancho Chile in my rub due to children being present. 2. Waiting for the sooty smoke to subside makes complete sense, and wasn't something that I read on any of the minion...

Did my first low and slow BBQ pork butt on 18.5. Ended up with perfect moisture and nice bark, but a sooty flavor and a sandy/gritty mouth feel. Don't know if this is a result of the minion method or over smoking, but I was wondering if anyone had any ideas what the culprit would be. 1. Wsm...

Just finished 2 smokes with my new wsm 18.5 (w/silicone grommet :) ). Looking forward to being a part of such a great website and forum. I love the multitude of info on this site and the web to make the BBQ learning curves a lot shorter. I've got a lot of questions, but I will post on the...