Wanted to introduce myself to the forum. Starting out with an electric Cajun Injector as our smoker. Been "testing" BBQ and smoked meat all my life as a native West Texan now living in Arizona. Beef ribs, turkey, chicken, brisket, etc just a few of the first meats smoked with various woods. Have found the heavy rubs not so tasty, with good meat and smoke you don't need much rub; a little mustard and brown sugar. Thanks for your help!