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My apologies to bring this subject up as it has been discussed in various places before. Nevertheless, I'm still confused/torn about the best way to proceed with the smoke wood while smoking meats. Is the "optimal" approach to pre-burn the wood and then add it to the coals (either Minion or...

Hello all, I'm looking for a dry brisket rub that can be used for both smoking brisket in the WSM and for slow cooking it in an oven. Basically, I'd like to have a versatile rub that I can make a large batch of that will work well if cooked with the great flavor added by the smoking process AND...

Hello all, I've been considering buying a larger smoker to supplement my WSM since I often find myself cooking large amounts of meat... and I'd love to try out a larger chamber smoker and see how the cooking style differs. I was wondering if anyone here owns a larger smoker and if there are...

After browsing a ton of dry rub recipes, I'm perplexed at the endless combinations of spices that go into creating them. I'm sure some of these are traditional rubs rehashed by some people on web sites and in books, and there are times when the recipe seems like it's on the fringe of what would...