I've smoked sausages twice, fish once and made pastrami 3 times. Today I tried pork. Two racks of baby backs rubbed and ready. And two chunk of loin that I rescued from the freezer. I rubbed them last night with a mix of pickling spice (mainly coriander and mustard), cinnamon, nutmeg, black pepper, Hungarian paprika, red pepper flakes, salt and brown sugar. I think that was about it. Oh yeah, some chili powder, dried garlic and dried onion too.