Should you Replace your Spices and Rubs after 1 Year? | Ep 55

I answer viewer questions in this Q&A Thursday Chat Vlog.
Click "Show More" below to open the description box for more info!

3:32 Do you have experience with Angus beef and how does it compare to prime?
4:30 Have you ever had a white hot dog?
5:15 What's your opinion on using coffee in a rub?
6:28 When should a YouTuber start thinking about trade marking a name and starting a LLC?
7:21 Can I use Crabapple, Ash, or Birch for cooking wood?
9:22 My question is about a country boil. I noticed in some of your older videos you put a fair amount of seasoning in them. Does that make it more spicy or just give it more flavor?
13:32 What do you feel is the best food to smoke with pecan wood?
13:58 Troy, could you show your pergola? I need to do something for my patio and I'm leaning towards a pergola?
17:00 I am using a 18.5 WSM with factory door. I have used some high heat gasket around the door to make it airtight. I can be holding at 225 for hours and when I take the top off to mop, spritz, etc. more often than not the temp will start climbing up to around 350 and will keep climbing until I shut all vents down. Just wondering if this has happened to you and what I might could do to keep this from happening.
20:13 Have you grilled some beef kebabs? If so, would you grill each part of the kebab separately on each skewer, beef on one skewer, onions on another, peppers on another, etc?
21:40 I have always heard that for dried spices,
its best to replace them one a year due to flavor loss. Is this also true for rubs as they are made using similar ingredients?
22:33 Where did you get the mister in your pool?
23:39 Do find that you are busier in retirement?
24:36 What is your favorite football Saturday/Sunday food and traditions? I'd love to see a vid on how you prep for game day.
26:35 T-Roy, have you ever tried beef chuck eye steaks?
27:42 You mentioned that you like to fish, what all do you fish for?
28:56 I recently picked up a used 18.5" Weber Smokey Mountain. I've been able to nail 225F, but about 3 hours into the smoke I get a temp spike to about 275F. Just wondering if you have any ideas as to why? Or what I'm doing wrong?
30:50 You say that your retired, but you don't look old enough to be retired. Did YouTube afford you the opportunity to be able to retire early?

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YouTube Channels Mentioned:

Baby Back Maniac
https://www.youtube.com/channel/UCgFM3RsJ6Low9nX_OlS8_JA

Keith Bettag
https://www.youtube.com/channel/UCwcYPYNtvJ7vYLPwgPQeOcA

Tango Joe
https://www.youtube.com/channel/UCyqx6Ovfi3VxJgVYIRMXOCQ

Tango Spice Company
https://www.youtube.com/user/TangoSpiceCompany

Chet Volz
https://www.youtube.com/channel/UCF78ShPUxeEyhcrMr1LXmbw

Big John's Cooking
https://www.youtube.com/channel/UCR3pMRpZ5yER-6UZjescjEw

Onion's Smoke Shack
https://www.youtube.com/user/TheJohnnyMannion

MeatHead
https://www.youtube.com/channel/UCN_rsQ8jYZeu92_BtnuXkEA

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Products mentioned that are not available on Amazon

Thirsty Planet Brewery:
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Tango Spice Company:
http://www.tangospice.com/

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