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Not much of a sauce guy. I do like a carolina mustard sauce on chicken though. What is a good rub for smoked chicken wings that a mustard sauce will compliment? Thanks!

So got 7 butts going on my 22.5 weber smokey mountain. Question tho. I have 4 on top 3 on bottom. I opened up the silver door after 5 hrs and noticed alot if fat dripping onto the bottom butts. Will this affect flavor or bark? I'm doing these for my squadron and dont want to mess this up. I...

For the guys that use a drip pan. Do u just put it in the smoker at beginning filled with beef broth and other items? Let brisket smoke and drip into pan until wrapped? When u wrap, do u wrap brisket in same pan drippings are in or do u wrap in another pan and just leave drippings on smoke do...

Smoked 4.4 hrs at 235. Cherry wood. Dry rubbed sweet with heat rub. Mopped last 40 min 2 times.

Smoked 4 racks of spare ribs and bbqd a bunch of chamorro style marinated chicken for a shop party. Unfortunately don't have picture of the chicken. Was way to late to take photo. Couldn't see at night lol.

Smoked some ribs yesterday. Just a sweet heat rub and mopped twice at the end with an apple cider vinegar, bourbon mop. As usual amazing. Let me know what u think. Smoked 3 hrs. 1 hr wrapped and 30 min on smoke again.

Has anyone ever taken their wsm 22.5 on a road trip? Im driving from arizona to michigan for leave for 30 days. Were having my daughters bday and im going to smoke meat for the party. I have an 07 tundra 5.7L. Just wondering how othee ppl have done this. I was thinking about ratcheting it...

Smoked a whole chicken over peach wood 2 days ago. Put reds apple ale with garlic, onion, and some rub in the beer sleeve. Was awesome and juicy.

Ok so I been smoking about 5 yrs now. But have always lived in warm areas 75-85yr around. Now we recently got moved to phoenix. I know in summer it gets to 115 so e days and maybe hotter. Just curios if being hot outside like that affects the smoking process llikewhen its really cold. Thanks.

3 hrs smoke 1 hr foil 1 hr smoke. Mopped twice.

Did 2 pork shoulders last weekend both around 9 lbs. Took 13 hrs at 250. No wrap. Sweet with heat rub. Cherry and peach wood.Only have picture of one since the other was already pulled.

Anyone have a good rub for carolina mustard style sauce. Normally for the last 4 years I do dry ribs with sweet and heat rub. Then a mop. But I love carolina mustard sauce and wanted to try glazing at the last 30 min of smoke with that sauce. Just nit sure if a sweet with heat rub would be good...

Ok so I have done a few hundred racks of ribs now and always have a certain way if doing them. Dry rub, smoke 3hrs, wrap 1 hr, and smoke 45 min glaz with apple cider vin,homemadewhiskey.apple juice, brown sugar, and black cherry whiskey. Always awesome. But I tried some ribs that were dry and...

Smoked some chicken on peach chunks tonight. Honestly can't really tell the difference between smoking woods. Only one that I know is different is mesquite. Others I've tried are peach apple cherry and pecan. Either way it was delicious.

Finally got the grommets. Installed them today need to smoke something now. 6$ well spent.

Just ordered some grommets from maverick. http://maverickhousewares.bigcartel.com/product/et-732-silicone-grommets. Just curious on how you install these grommets from maverick for the et 732 probes? Do you just drill a hole on the WSM then they just slip into the hole in the wall on the smoker...

Well haven't posted here in a long time. Been moving from Guam to arizona so now were settled here. I gave my ugly drum smoker to a friend in Guam and then BAM my inlaws and wife bought me a WSM 22.5. They said they really enjoyed my smoking. So i seasoned it last night and Threw 2 racks of...

Smoked 2 racks of spareribs. Was supposed to have a typhoon so figured would smoke something since you don't need power to smoke lol. 

Did 6 racks of spares trimmed down to st louis for a friends baby shower. Smoked at 235 3 hrs on smoke apple and cherry, 1 hr foiled and about 1 hr back on smoked. Everyone loved them.

Dont do chicken very often but when i do I'm always amazed at how good it is smoked on some apple and cherry wood. Smoked at around 275-290 the whole time. Injected with garlic butter and rubbed with a salty/spicy rub. Loved them. Finished product