Dizzy, Smokey and the Gang

This weekend I spent some time doing something I rarely do: actually cooking barbecue instead of just eating it and writing about it.  Who was my muse for this barbecue session?  Although she remains nameless thus far, my muse was without a doubt my new Weber Smokey Mountain Cooker, which I purchased a few weeks ago.  Some BBQ rub that fell into my hands was another motivator.

I can’t say enough good things about the Weber Smokey Mountain Cooker, despite the needless “e” in the name (it’s the Smoky Mountains, folks!).  At any rate, the WSM is well built, affordable, and holds heat well.  I cooked during a rainy, 70-some degree day and used just one batch of charcoal, which lasted me from 10:45 a.m. to 9:45 p.m. with plenty of charcoal left at the end. Better yet, temperature control was quite simple and I stayed between 225 and 275 degrees with minimal tinkering.

If you’re looking to upgrade from a basic charcoal grill or, gasp, gas grill to something better for the relatively low, steady temprature preferred for barbecue then this cooker is a terrific choice.  Also, you can educate yourself on the ins and outs of the cooker at The Virtual Weber Bullet, a terrific instructional website that features everything from recipes to ways to customize your cooker. (AmazingRibs.com is not focused on the Weber Smokey Mountain, but is also a tremendous resource, and includes a buyer’s guide, which is where I found out about the WSM in the first place.)

Aside from wanting to give my new WSM a test ride, my other motivation for cooking barbecue yesterday was found in the spices I’d recently received in the mail.  As I’ve mentioned before, one of the benefits of being a barbecue blogger is the ability to get ahold of free samples of barbecue-related products.  The good folks at The Dizzy Pig Barbecue Company in Manassas, Virginia sent me a sampler pack of their fresh-ground rubs–11 types in all, including traditional rubs like Dizzy Dust all-purpose BBQ seasoning and more exotic ones like Pineapple Head, which is sweet and spicy and meant for grilling fruit.

I tried out several of the rubs while cooking and was impressed.  Honestly, I think it is easy and fun to make rubs at home, so rarely purchase pre-made products, but next time I do I will certainly consider Dizzy Pig.  The product tasted very fresh and the blends of spices worked well.  Check out the Dizzy Pig online or send them an email at info at dizzypigbbq.com if you want to learn more.

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3 Responses

  1. instead of spices and asian soft drinks companies should start sending you grills. and one load of charcoal? that is amazing.

  2. Hello! I simply would like to give a huge thumbs up for the good information you’ve gotten here on this post. I will probably be coming back to your weblog for more soon.

  3. I’ve tried a rub once with steaks, and I just really didn’t like how they turned out. I’m going to have to try these out with my Weber Q100. Thanks for the tips.

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