Going to get a WSM!
So far, in the last three weeks I've cooked 12 butts, 12 racks of spares and 12 racks of baby backs. Not to mention the 1200 quarts of stew I helped cook 4 weeks ago. The Q was cooked on my Lang 60 and while some were better then others, they were all good.
The Lang is a little too big to do an evening cook with just a few friends so I'm going to supplement my equimpent with a WSM so I can experiment and still cook with wood or charcoal. Nothing, let me repeat nothing that uses gas has been able to duplicate that flavors that the wood make.
I know I am chasing my tail trying to find a rub/sauce combination that fits everyones bill, but the only way I'm going to find out is by trial and error. At least I will get to eat all the results and there are no shortage of volunteers.
So that is my plan. Get a WSM and put all the knowledge gained in the last year to work. Most important, getting a good notebook so I can write everything down and make refinements. I'm looking to make a repeatable process that I can tweak to taste.
Lang Model 60 Deluxe
Old Hickory UltraQue
WSM and WSM Pro
Twin 65, 45, 25 and 10 gallon antique cast iron Brunswick Stew pots
TEC Infrared Grill
Route 1 Smokers custom Rotisserie smoker.