Hi all. I have made 4 fatties since putting my Traeger together on Friday. They were all edible. One proved to be rather salty when I sprinkled some prime rib rub inside it. I did not think I was very heavy handed, but in my readings I have read the rubs tend to be VERY salty...yep no doubt in my mind anyway. Tomorrow I am going to put 2 chickens in. Now I am a bit leery about using the chicken rub that came with my grill. I may just make one up on my own using way less salt. Any hints or shhhhh secrets anyone willing to share? Chicken tomorrow, tri-tip on Tuesday. It's nice when your kid works in a market and you put in your meat order daily. Thanks in advance all.