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  1. cabin fever

    Magic dust rub by Mike Mills?

    Thanks for the input fellas. I made up a sample batch of the rub and it tasted pretty generic to me. Not the worst rub I've ever had, but I doubt I'll be making a larger batch anytime soon. Oh well, you win some and you lose some.
  2. cabin fever

    Just got a new WSM 22.5 for $299!

    Big Twig, Thanks for the kind words. They might "hold" one for you if you shoot them an email. That's what I had to do. The guy I spoke with on the phone was named Craig and he seemed nice enough. I've had mine reserved since Wednesday and they were supposed to get the shipment in late Friday...
  3. cabin fever

    Magic dust rub by Mike Mills?

    I found a recipe over on the virtual weber bullet for Mike Mills' magic dust rub and I just wanted to know a few things first before I make up a batch. First off, the recipe calls for sugar. They do mean regular white sugar, right? Also, is the recipe truly the one Mike Mills uses and sells...
  4. cabin fever

    Just got a new WSM 22.5 for $299!

    Well, I drove up today to pick up the WSM only to get a call about 15 minutes before I got there letting me know that their shipment of 22.5 WSM's won't be in until Monday afternoon. He asked me if I wanted the 18.5 WSM instead for $229 and I just told him I'd be there around noon Tuesday to...
  5. cabin fever

    Just got a new WSM 22.5 for $299!

    Well, $315 with tax anyway. I'm gonna head up Saturday to pick her up. It's from a specialty store in Northern VA that deals in  high end kitchen appliance packages. I came across the store on craigslist of all places and they were more than happy to hold one for me. I just printed out the...
  6. cabin fever

    Apple cider vs distilled battle of the vinegar

    Wow! I was just getting ready to post a new topic asking which is the preferred vinegar. Maybe this is the BBQ Twilight Zone?  I usually like to mop my ribs and butts with plain old apple juice with just a splash of white vinegar. Maybe something along the lines of 1 cup apple juice to 2...
  7. cabin fever

    Simple steak seasoning

    I finally got around to making up a small batch of this seasoning last night using half a tsp of each ingredient. The only changes I made were using onion powder over onion salt and regular garlic powder in place of granulated. I just thought using 3 different salts would be a little too much...
  8. cabin fever

    BEHOLD!!!!!! WSM 22.5

    You can never go wrong with anything made by Weber. Especially the WSM! Congrats! I've heard the 22.5 is an absolute grizzly bear in terms of sheer size and build quality. I'm looking forward to picking one up in the near future along with an iQue 110 so I can change my handle here to "used to...
  9. cabin fever

    Simple steak seasoning

    I saw this on an episode of Diners, Drive-ins, and Dives while browsing YouTube. It's from a place named Cattlemen's Steak House. The seasoning only consists of salt, black pepper, granulated garlic, onion salt and seasoning salt. Everything seems to be in equal amounts. Just thought I'd share...
  10. cabin fever

    Brinkmann Trailmaster Limited Edition

    Sorry to hear that man. The last offset smoker I owned was a tiny $89.00 piece of junk Char-Broil that I bought from Lowes and I pretty much had the same experience. I took the thing to the landfill after just one cook. Words can't describe what a hunk of junk that cooker was. I only have myself...
  11. cabin fever

    Buying First Smoker

    Some of the best advice I've ever gotten went something along the lines of "so many people get aggravated and give up on smoking because they are simply not Q'ing on a quality smoker". Had I realized that years ago, I wouldn't have wasted the money I did at Lowes and Home Depot on cheap thin...
  12. cabin fever

    Weber or nothing!!!

    I owned an 18.5 WSM years ago and got rid of it for reasons I don't even remember. Big mistake! Afterwards, I built a UDS and used it for a dozen or so cooks. It held temps just fine, but it was nothing compared to the WSM. To me, the food in a UDS takes on less smoke and more of a grilled...
  13. cabin fever

    Meadow Creek smokers?

    You people with your insane cook times using small amounts of fuel. Shame on you!  
  14. cabin fever

    Meadow Creek smokers?

    I wouldn't mind if the PR36 used 40 pounds of charcoal for an 8-12 hour cook. To me that beats needing to add fresh coals/wood every 45 minutes and tending a fire.
  15. cabin fever

    Meadow Creek smokers?

    Nepas, I can't wait to hear more. Are you installing a guru?
  16. cabin fever

    Meadow Creek smokers?

    SeriousBBQs, Do you have any experience smoking with a PR36? I'm not new to smoking, but I've never cooked on anything the size of the PR36. I know it's the smallest of Meadow Creek's pig cooker line, but I've only ever owned small offsets and electric smokers. I'm just not a fan of offsets in...
  17. cabin fever

    Meadow Creek smokers?

    I noticed that as well. I'm hoping nepas will chime back in and shed a little light on the PR36 in general.
  18. cabin fever

    Meadow Creek smokers?

    Nepas, I'm glad to finally come across someone who actually owns a Meadow Creek cooker and I appreciate the information and pics. Mind if I pick your brain a bit? How long of a burn can you get out of the PR36 with 20-30 pounds of plain charcoal and is it easy to maintain temp?
  19. cabin fever

    Meadow Creek smokers?

    Thanks for the input everyone. I'm keeping my options open and just thought I'd ask. I would go the WSM route, but looking into it the 18.5" is just a little too small for my liking. Also, it doesn't sound like the 22.5" model is as fuel efficient or as "set it and forget it" as it's little...
  20. cabin fever

    Meadow Creek smokers?

    Robert, I think you're right. Oh well, there's always the WSM route.
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