Patrick Houghton
New member
Had my first "head to head" smoke yesterday at a bbq. I did a rack and a half of BBs on the top shelf of my 18.5 using a modified BRITU rub (only brown sugar no white, no accent, and some paprika and chili flakes with an extra teaspoon of cayenne) and finished with an Ancho-Blueberry Sauce (sauced 30 minutes before pulling the ribs off). Used the Weber method to get 'er going, half a chimney lit on top of some leftover blue bag from my last smoke, 1/4 filled water pan - and three chunks of Cherry wood. They were on for about 4 and a half hours - didn't flip 'em or anything, and tested doneness with the toothpick method. They were terrific. The dark blueberry bbq sauce gave a nice contrast to the bright smoke ring on the meat once I split 'em.
My buddy did chicken thighs with a Kansas City Rub in his electric box smoker.
Although it wasn't a true head to head, since we were doing different foods - the difference between the product coming off of my WSM compared to his box with the wood shavings was amazing. I felt that his machine gave the smell and taste of "burning wood" - not necessarily the nuanced flavoring of the cherry from my WSM.
Just another example making me glad I went with the WSM !
My buddy did chicken thighs with a Kansas City Rub in his electric box smoker.
Although it wasn't a true head to head, since we were doing different foods - the difference between the product coming off of my WSM compared to his box with the wood shavings was amazing. I felt that his machine gave the smell and taste of "burning wood" - not necessarily the nuanced flavoring of the cherry from my WSM.
Just another example making me glad I went with the WSM !
