Well trying one of my favorites and a couple new items. This will be my first go on my char griller outlaw. I have 2 1# summer sausage sticks on. Then I used the receipe I found on here for Canadian bacon. I made 2# of that also using the 1Tbs tenderquick and 1Tbs Brown sugar per pound. I put it in Monday night and turned it daily. Due to below zero temps I just gave it several rinsed with clean water and ziplocked it and let it sit til today...Sunday. I added 2 Tbs Brown sugar to the storage bag and coated it. The last is a piece of loin I'm trying for pulled pork. I know its a lean cut but I've coated it in garlic and onion powder. I didn't cure it. All went on at 8:30 this morning on preheated smoker running between 200 @ 250.its been on 4 hours and all's going good. The Canadian bacon is in back.Everything is a small batch not wanting to ruin to much if I mess up.