Hadn't intended to be absent so long, but a long trip to the West Coast and other bits of life got in the way. Rather than drop a bunch of new topics in, going to share the last few smokes (all poultry, conveniently) here: Chicken legs & quarters: We needed dinner and I just thought - why not get the smoker going, even if it's just the three of us (two older kids were in camp). A couple of experiments here - I literally got my Maverick T732 that day (thank you UPS) and I also had just picked up some other wood varieties - used Cherry and Pecan. I faked a rub based on some suggestions in one of my Weber cookbooks - kinda one from column A, one from Column B. Smoked around 1hr 45 mins to about 167; temperature in the WSM fluctuated a lot, so I think I still have control issues, but probably averaged around 250. Results were good, but the rub didn't quite do it - I don't think I'm a chef who understands flavor profiles or whatever, so I'm better off with formal recipes or premade rubs. There was also a difference of anywhere from 20-30 degrees between the Maverick and the built in thermometer, so clearly I learned not to trust the built in. I also think I should've taken it off a bit earlier - somewhere between 155-160. Good but not great meal, but I did turn the leftovers into Jambalaya which I enjoyed, so waste not want not.