Search results

Speaking of commercial rubs, does anyone know what happened to Williams Rib Tickler Rub? I've used it for years, but its no longer available. The Williams Food company is still around, but no one carries their Rib Tickler rub. Its a sweeter rub, works great on Pork Ribs and chicken. Thanks

I have been using Williams Rib Tickler BBQ rub for many years. Recently, a good friend said that it was unavailable on Amazon. I checked locally and could not find any. Does anyone know a recipe that is similar to this rub? it is great on ribs, chicken and fish. There is at least one...

I know this is a WSM website, but I wanted to pass along information about a very good bargain at Walmart. I noticed an "Expert" Charcoal Water Smoker Grill in the garden/patio section at walmart and walked over to take a look. It had an unbelievable price of only $34. Skeptical I asked the...

The brisket came out tender and moist. The bark was stronger and a bit more salty than before. Next time I plan to do the entire smoke with a dry bowl and see how that turns out. But you have to keep spritzing, as the meat dries out quickly.

I have always smoked with water in the bowl, but have read that smoking dry sets up a crisper stronger bark. So this time I added the water after an hour and and a half. Will post when we get to try out the brisket. It would be difficult to remove the water from the bowl after the fire was lit.

The problem with the 18" is that I must curve ribs to fit the racks on the grates and I have had to cut brisket in half. With the 22" that shouldn't be necessary. The 18" has plenty of capacity, but ribs and brisket are frequently longer than 18".

My Name is Weems Hutto, I live in Flower Mound, Texas. I've had a WSM 18 1/2" for four years. Really love it. Very consistent heat and smoke. Been wondering if the 22" would be a worthwhile upgrade. I've got a small brisket on the smoker right now. Trying something new this time, I will add...