i just filled the smoker with goodies. a 2.71lb beef shouler roast, 12 ABT's, 2 sage fatties, 5 polish sausage links, and 2 rock game cornish hens. on the mini chickens (you like that?), i brined one in water, salt, and lemon-pepper- the other in water, salt, and cajun seasoning. i rubbed them in EVOO and rubbed them with their respective spices. i also put some black pepper on both, and added some chili powder to the cajun seasoning one. the ABT"s have colbyjack cheese, with bacon on the top. the fatties don't need any help, and the polish sausage i left alone. the shoulder i rubbed with mustard and put on cayenne pepper, garlic powder, onion powder, black pepper, and cajun seasoning last night, wrapped in saran wrap and put in the fridge last night. i added some turbinado sugar and chili powder before i put it in the smoker. will take pics later and add them to this thread.