Originally Posted by MariettaSmoker
If they can get that taste out of their Q with NO rub, why cant we? I want to try it. Also, if I were to spill a LITTLE water in my WSM, there would be ashes all over the meat. Not here with this deal. Is it because they are using actual wood logs vs charcoal?
If you haven't tried, you might be surprised. I tested several rubs on back rib trimmings and left one w/out rub. It was surprisingly good.
I also do what I call "smoking wood tests" where I smoke a variety of meats on my mini-WSM with only one smoking wood to see how it works. Of course I use no seasoning at all on the various meats. They taste good too!
I highly recommend trying some smokes with no seasoning. You will be surprised. And you will learn what your starting point is before you add rubs, mops and so on. Not that there's anything wrong with a good rub, but it is instructive to know where the flavors are coming from.
As far as ash goes... I never worried about that. It probably provides some of the flavor.