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This is a very nice rub and very well received. It is low-carb which is a must for me. But with a new season of cooking starting this weekend, I would be open to hear any suggestions, ridicule, agreement, whatever it takes to be a better cook. Thanks. BASIC NC RUB --> just my name for it...

Does anyone have a sweet chicken rub they can recommend? I have used several rubs in the past, but none have been sweet and I think that would be a good thing to try.

I am kicking myself for not checking this board first, but I got a great deal on 2 of them on Ebay. I paid $20 a piece plus $25.90 shipping. But it was thrown away money. They don't fit properly at all. We tried to bend the top to let the lid fit snugly over it, but never could get the lid all...

I have been smoking meat and fish on my WSM for at least two years. I love it and probably do two cooks a month. However, I have recently run into a problem that I can't figure out so any ideas would be appreciated. I put 6 pork butts on, 3 at each level. I have been using a clay plate instead...

I have been using the Basic Chicken Rub from Cooking topics for about 2 years. My wife loves it, but I really don't at all. Does anyone have a good rub or recipe to make Smoked Chicken? Thanks. BTW, I will ask Chris to delete my other post on the wrong forum. sorry.

I have always used a vinegar based finishing sauce - East Carolina style and we are really pleased with it. However, I have just finished a cook and 1 butt just took so long I had to finish it in the oven the next day. It is a little dryer than normal. So, I thought, this would be a good batch...

I have a friend who is bringing a couple of large tuna over and wants me to smoke them. We had traded some BBQ for Tilefish and he loved it. I have always grilled tuna, so has anyone smoked Tuna? Any advice on rub, cooking times etc...?

I did a cook with 4 butts this weekend. Outside temperatures were very cool - 30's, but very little wind. I tucked the cooker in a protected place - house on one side (within inches) and another equal block on another side. There was almost zero breeze to affect the cook. The butts were...

I am probably an embarrassment to city boys and really had zero experience in smoking or really anything like it. Yesterday, I made my first mod on my WSM (added a temp gauge) and I now am cooking 5 butts. Just since May I have had so much fun and I thought about it today and realized I...

Can anyone tell me their thoughts on this product?

I have been smoking pretty successfully for about 6 months now, but this weekend threw me a curve. I smoked butts (4) of about 7 pounds each for 12 hours. After the cook, I let them rest for a while and then began to pull them. Here is the problem, I have never seen so much grease. There were...

I have cooked chicken, ribs, pork butts and corn on the cob on my WSM. Each was not perfect, but still very good. This weekend I would like to do two pork butts, 3 racks of ribs and some corn on the cob on the same cook. My ribs are 3-4 pounds each, the pork butts about 5 pounds each and corn...

This weekend I cooked my first pair of pork butts. I had a lot of trepidation, but everyone on here just kept saying, it can't get easier than doing pork butts, so I went for it. I used Texas BBQ brisket rub on Worcestershire sauce and started the charcoal with the Minion Method. I used...

I have a relative that wants to give me some venison to smoke. Can anyone recommend a brine recipe? I saw mention that there was one in the Weber cookbook, but I don't have that. I would appreciate any help, thanks.

I have only done four cooks and they were 2 Basic chicken cooks and 2 baby back rib cooks. I have learned a lot - compared to what I knew. This coming weekend I was planning to cook two pork butts and make North Carolina BBQ per the instructions I got off of the MonkeySee website. A competition...

I have seen several recipes for Salmon, but does anyone have any good recipes for smoking Tuna? I have great access to tuna and dolphin and would love to smoke some up. Thanks.