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I have been making my own rubs so far this year and have really been enjoying it so far. Have really liked using various chile powders instead of paprika or generic chili powder. Problem is, I like a little more spice than the family and some of my friends. I'm looking for a reliable source...

For the pulled pork, I think the vac seal bag in boiling water is the way to go. Dump it out in a big bowl once it's warm and it's just like you pulled it 5 minutes ago. I'm just as interested as you to hear some suggestions on chicken. I usually don't stock-pile chicken so don't have a lot...

Cooking some birthday spare ribs today with 75% sugar maple and 25% hickory. That's my favorite combo for pork.

I have always served the sauce on the side. If you don't, I feel like it turns into the BBQ mush you get at most restaurants. I have experimented with using a finishing sauce per K Kruger's instructions (still working on it...can't seem to get it right the 2 or 3 times I've done it) but never...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe: Clay when I pull pork, I always add rub into the pulled meat while it's warm. </div></BLOCKQUOTE> I agree with Larry. Adding a little rub...

I love sharing my food with others who appreciate good BBQ. I almost never cook just for me. Any time I fire up the smoker, there is something in there for a friend unless I just don't have room. You just have to make it a "Don't call me, I'll call you" type of thing. My friends never pester...

I think you're right. They aren't using "fresh" wood throughout the whole cook. Much of the cooking heat is from hot embers with little smoke production.

My answer to most of your question is www.smokinlicious.com. They are the best place I have found. I love their wood...all bark free. And they have free shipping as well. Only problem is they don't have apple.

Another thought. You could always cook the thighs on your kettle (if you have one) and use the WSM just for the ribs. That's what I might do. Edit: I see now from your sig that you have a Performer, so that would work.

Also might depend on fire method. Doubt you could hurt the saucer with a Minion start. Throw it on over 2 lit chimneys and it might get pretty hot real fast.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry D.: They reheat easily and taste almost as good as they do when coming straight off the WSM. </div></BLOCKQUOTE> Larry, How are you reheating...

I'd cook all 3 vertically on the top rack. I've never been a big fan of rotating meat, etc. I'd just as soon leave the cooker closed as much as possible. If you did want to rotate, a simple 180 degree spin halfway through the cook should be fine.

Steve, I cook under one of those "tents" routinely. Have never had any issue with it. I like it obviously for rain, but I also like to use it for mid-day summertime cooks to keep the sun off the smoker. Makes temp control easier I think. A lot of times when I do overnighters, I set it up...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: if possible, would cook Thursday night, pull after resting on Friday, cool, chill, fridge; reheat on Saturday. </div></BLOCKQUOTE> K, In the...

I've been a little reluctant to try the bacon explosion recipes because I'm really scared that I couldn't make a bacon weave like that. That's impressive! Not sure I have the fine motor skills needed.

After reading numerous posts on this board, I switched to a clay saucer last spring. For the most part, I thought it worked out just fine and the clean-up was certainly easier. Well, the last 4 or 5 times I have cooked ribs, they just seemed too dry. I don't really mean the bulk of the meat...

Got my 22 today from Amazon! Amazingly quick service. Ordered on late afternoon of 2/23, shipped out on 2/25, got it 2/27. And that was with FREE shipping. Great job by Amazon. Now, the good, the bad, an oops, and a question. The good, besides the obvious, is that mine is perfectly round...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James Geddes: As others have reported, the tabs interfere (hit) the coal grill and so I promptly removed them. </div></BLOCKQUOTE> James, a question...

Thanks for the clarification, K. I meant chile powders. I went back and forth with which spelling to use in my original post...guess I chose poorly.

Thanks for the info, Steve. It's been mostly your and K Kruger's posts that I have been looking over recently. Can't wait to try some of your sauces. I saw in one of your posts where you said you thought your #6 and #8 sauces were your best. Maybe I'm overlooking it, but I can't seem to find...