It is a shame Wicked Good is so expensive. I have a friend who sells it and I often trade him rubs and sauce for charcoal. Don't tell him, but I usually get the better of the deal. I also usually save that for long cooks and use RO in between.
"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III
XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ