Hey all, just thought Id share what I'm making for tonight's Bear/Packer game. Wings brined in Tip's Slaughterhouse Brine for 3 hours, rinsed, dried and seasoned with Tony C's creole seasoning. Pork shots with dark brown sugar and famous dates rib rub. ABTs with creme cheese, shredded cheddar and bacon bits. Smoker running smoothly about 1 hr in at about 275. My ET-732 was killed in a vicious attack by the family dog so I've learned pretty well how to tell temp by hand on the lid feel.(can't wait to get a new one for Christmas!) More pics to come later. Enjoy!