Does anyone not use rubs or other sauces, mops, marinades or other spices? I'm new to smoking in a smoker and haven't even received my smoker yet (should be here by Monday). I have been grilling for years and a lot of that is with indirect heat and wood chips in a smoker box. I have been reading a lot on the forum and got Jeff's book and e-course and there is a heavy emphasis on rubs and other spices. I thought that part of the advantage of low and slow smoking was to let the smoke flavor the meat. I know the rubs and spices can enhance that...but do any of you just let the smoke on a quality piece of meat provide all the flavor you need?