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I reheat in Ziplocks in a gradual boil (start cold and let the water heat with the meat). You can add moisture once it's hot. Try Sriracha cut with AJ or BBQ sauce. Funny enough, I'm about to reheat a pack for dinner today.

Good post. I'm not sure I still have a water bowl?

Pretty close to Harry Soo's method. I use honey instead of agave. Try grinding your rub to a fine powder and sprinkling a dusting on top with a slight spritz of apple juice to finish. Otherwise, I use salt, pepper, onion and garlic and prep a really nice sauce to dip. Sometimes BBQ should be...

Thanks guys. I went the oven route. My lowest setting is 170F so I left them for 90 minutes and checked a few times throughout. Once they cooled, they were perfect for grinding. As a note, I split them and removed the seeds prior to drying (there were quite a few). The pre-dry weight was 75g but...

Hi All, I bought some whole dried anchos from Silk Merchant and they are still pretty sticky. Any suggestions to further dry them for grinding? I'm thinking a very low oven but don't want to kill any flavor. Any thoughts/suggestions?

Hey Amir, With Windows 8 it hangs every hour. The Stoker status page is fine. I have to close the app and reopen it for it to come back. James

I've been smoking for around 10 years. Started on a gasser and moved to a WSM. Made some good and less good meat (over salted beef ribs was bad, next week's stew was great, you make lemonade). What are your thoughts on the bells and whistles if I can call them that? Brining, injecting...

Use uncoated chicken wire for mesh. Double it up if the pattern is wide. I still can't picture a 150lb pig on a spit done in a day. Tell me if I was wrong but, best case, it will be you and a few diehards drinking beer at 4am tearing in to that pork. Man, wish I was there.

You can use uncoated chicken wire for the mesh. If it's wide pattern, buy 2 pieces and cross them for hatching. Home Depot throw away (or reuse it in your garden, the fat never hurt anyone). I'm still thinking a 150lb pig is going to take a while on a spit or a grate. Good luck but have fun with...

Chad, first time for me in a rub. The amount is negligible, 2 cups of finished rub and only 2 tsp of Old Bay. I was curious as well but I do like bay leaves and thought they would give a savoury edge to a chile based rub. This rub is paprika based (I know it's not real chile) and pretty boring...

Haven't cooked much this summer. No real reason. Finally called Rock's and worked with Kevin to upgrade my software yesterday. Just set up my pit and waiting for it to come to temp. Stoker is enabled and I downloaded Stokerlog 7.0 (is it still beta?). Said it before but what great tools. I'm...

Having only done a few flayed suckling pigs, I'm a little wary of your timing. On a spit at around 350F meat surface temp, a 150lb hog is going to take a long while. Maybe I'm reading your post wrong but that's a big pig. With regards to seasonings, I haven't spent much time on the...

I used to cook on a gasser with smoke bags before my WSM and it produced some really good meat. I used chips in the smoke bags and they definitely produced whiter smoke than chunks in the smoker. I can't say I found any negative in the flavor though. When my WSM is setting up the smoke is white...

I am trying out a new butt rub for tomorrow and couldn't find Old Bay anywhere today so I looked it up. The recipe is below. What a disaster. I think it was the celery salt because the taste was pretty much just salt. The only thing I didn't have was mace. •1 tablespoon ground dried bay...

Just wings, but on my gasser with a smoke can I found from a few years ago. It's cold and rainy here but I have a rack of sides in the oven at 225F too. I'm doing saucy wings and dry ribs for Saturday munchies.

Thank all. I ended up making Emeril's Essence rub which was really easy and pretty good as is. It's paprika based but next time I think I'll go with guajillo instead. Per the above, I like lemon pepper but it wasn't what I had my mind on. Same with anything with poultry seasoning. I like the...

Thanks Gary. I left my smoker a little wet before putting it aside in the fall so I want to burn off anything that may have grown since. During smoke season, I'm not worried about the gunk. As far as HH, I like my chicken crispy, so I cook as high as I can get (375F to maybe 400F on a hot...

Hi All, I know there are a bunch of rubs here but can anyone suggest something quick using a simple pantry. I'm planning a HH chicken smoke with some cherry tomorrow but I'm not motivated enough to go fancy. Thanks.

Hi All, I'm in Toronto and we're supposed to have a nice weekend so I want to break out the WSM. I'd like to do a high heat burn to clean out the gunk then finish with a few HH chickens. I don't think there should be any issue following the burn with a cook but can anyone comment? Also, for my...

Per the experts above, crank the temp and crisp the skin. I like pecan with chicken.