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For beef, I'm very fond of a rub containing coffee (I use the Jamison's Java-Chile recipe). You do have to grind your own beans.

Just my two useless cents. I've "smoked" a few holiday turkeys on the Weber kettle. No smoke wood. just charcoal. There is smoke flavor from the charcoal. You would never confuse it with an oven backed bird. For many years, I used an Electric Brinkmann and once I figured out that it was going...

I haven't had my WSM all that long but I tried the standard method and it will run 300F and up with bottom vents closed and even with the top vent mostly closed but I was only cooking a small amount of food, not a feast. Every session since then I've used the MM and the exact number of fully...

I've been beating my head with the same problem and I don't have a solution yet for affordable wood. I'm off the hook for a while because a relative scored some Apple from Wenatchee Wa and is driving it down. I just provide room, board and a Q. Still, that's a temporary solution. I've tried...

Hmmm It makes me wonder where boneless country style ribs come from on the pig. I always figured they were whatever the butcher couldn't put a higher price label on.

I made the Hill Billy bacon this afternoon, I'm new to the WSM and this forum, (I've only had mine for a few days) but I've turned out some decent meals on the Electric Brinkman in the past decade (or two) That said, this bacon is gooood! I made quite a few errors cooking it today and it...