So clearly I've been away too long, the new layout looks good. I've been so broke (and out of freezer room ) that I haven't smoked any meat in a long time. My new roommate doesn't truly understand how delicious smoked meats can be, so I am planning on changing that tomorrow or Thursday with a pulled pork butt. My problem is that I am usually cooking for a pretty small audience - myself, my roommate, and maybe a person or two. I normally buy a 12 pound shoulder (well, usually it is two pieces of meat) from Costco and cook it all at once, since it's the same amount of work for me. The big problem is that my pork leftovers (used almost entirely for sandwiches/Tortillas) don't usually emerge from the freezer all that delicious. Anyone have suggestions for how to maximize the quality of pork leftovers? I usually take a bag out of the freezer, drop it in the fridge, and then just cook the sandwich (microwave if I am lazy, this sandwich cooker I own if I am feeling a little less lazy). I figure there has to be a better way, because as delicious as the pork itself is fresh off the smoker, it needs BBQ sauce for flavor when it comes out of the fridge. (Also, I tend to let the pork sit in the fridge for a day or two before I bag it and put it in the freezer. I suspect that could play a negative role, but I'm not 100% sure) Thanks for any advice!