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I keep rubs and sauce on hand when spontaneous cooking happens. I do have several rubs and sauces that I regularly make though. I get bulk spices from a grocery store here for much cheaper than the spice area of the store.

I usually pull the pork and reserve the big fat pieces off to the side. I then put chunks in with the pulled meat in a Food Saver bag. When it is reheated, the fat renders a bit to moisturize the meat.

Smoked wings are so tasty. I've never tried an Asian rub. That sounds great.

I need to do this as my lid is a serious pain to remove when hot.

I gave up beer for lent and it is getting to me now. My folks are visiting from NY for Easter and will be bringing me the Saranac and Great Lakes stuff I can't get down here. I can't wait. Seeing St. Arnold come out with Icon Blue is really testing me too.

We usually slice what we want for dinner and let the rest of it cool. I then toss it on the slicer or slice it really thin for sandwiches. For dinner, I like it with a nice salad.

I have one pic that was taken with my iPhone. Here are the burnt ends and the rib roast. The flat was wrapped in foil sitting in the cooler. Everything turned out quite nice. I love me some burnt ends and one day will figure out how to turn the whole brisket into them The rib roast got...

This weekend, I plan on firing up the WSM to smoke me up some beef. I have a 13 lb Angus Packer and a 5.5 lb Select Rib Roast (Large End). The Packer was $0.99/lb while the rib roast was $2.50 on clearance. It may not be the most tender roast for eating, but I plan on tossing it on the slicer...

I got a Chef's Choice for Chirstmas and it has worked well on the tri-tip, turkey breast and rib roast that I tried on it so far.

I did do a reset and (clear DB) that seemed to clear things up.

I was having some issues with my Stoker WiFi keeping its wifi address, so I connected it via an ethernet cable. The unit sees my networks and gets an IP address, but I can't access it from my computer. I type it in exactly as I have done in the past, but nothing comes up. I've tried both IE and...

Use the right size allen wrench to tighten the set screw through the collar and onto the tube/grommet. Just don't go too tight as you'll dimple the tube and make getting the probe in and out difficult.

The Food Saver is a good idea. That is how I usually freeze it. Now I have to debate boil in Food Saver bag to reheat and serve or warm in kettle/smoker in covered foil pan. I'll probably save teh fat that is left and leave it int eh meat during reheating to help with moisture.

Wow, I did not think pulling it would be the better option. Is freezing really needed for only a two day waiting period? Won't that affect the meat quality?

I have entered a cook off this weekend and we are hosting a party on Friday and Saturday nights. (small one Friday, but would like to have it then) I'd like to serve pulled pork along with the other BBQ goodies. It isn't a category for entry, so I won't be cooking it for the cook off. I have...

I haven't decided what to cook yet. My Stoker arrived on Saturday, so once I get it mounted, I'll have to give it a try or two. I'm thinking chicken or ribs, or might go with a brisket or butt.

I had an eight lb packer for Memorial Day weekend. They are out there.

I took one of the long screws that hold the two sides of the blower case out. The thread pitch matches, so I only have to take that into the store. Larry - Thanks for the tip on the lock washers Ron - The blower is what gets the coals hot as needed.

My Stoker arrived today. I ordered on Monday, it shipped on Thursday and arrived today via USPS. I am ready to play with it, yet am unable to find the mounting screws to mount the blower to the adapter. Since it is a holiday weekend, I don't think I'd hear from the kind folks at Rock's until...

I'd start a little earlier just in case they cook slower. Midnight should be fine, but you don't want to rush them. Once the flat is done, cut it off, wrap it in foil and a towel and stick it in a cooler. Put more rub on the point and toss it back on the smoker. I'd found briskets cook faster...