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Hey guys, doing a rub from Aaron Franklin, mostly salt and pepper, with a little onion and garlic powder. Plan is to start my fire around 4AM, with the intentions of eating around 6PM. Whenever its to temp, ill throw in a cooler till i'm ready to serve. Would you rub it the night before, or...

Gonna smoke 2 pork butts this weekend, hoping to get around 9LB butts.... I have a 18.5" WSM... Wondering if i should go fat side up or fat side down? Ive heard conflicting reports.. Some say up as the fat bastes the rest of the meat. Others say down as the fat side down keeping the fat between...

Spare Ribs Hey all, So made spare ribs this past weekend. First time not putting water in the pan, and first time no wrapping the ribs after 3 hours. I would usually wrap them and then pour a brown sugar, honey, apple juice mixture. This time at 4 hour mark, basted them with butter and some...

Hey everyone quick question. I've had my WSM 18.5" for a few years. I love it, but find it to be a royal pain in the @$$ to clean it. i usually fill the water pan with water and i foil the pan, but it still becomes a mess to clean. I've always filled my pan with water, but I see some people do...

Hey there, My name is Paul and I am new to the group. A little background, got into the smoking scene a few years ago, bought a cheap Brinkman, and smoked a pork shoulder. Although, it was delicious, as i'm sure many of you know, the Brinkman is made like crap. I went through 2 bags of charcoal...