made some thighs yesterday. half were a jamaican jerk rub the other were lemon pepper. turned out awesome. I'm have a pit boss from menards and I must say after using this for a couple of weeks it is every bit as good as the models costing twice as much. here is what I used for the jerk and lemon pepper . makes 1/2 cup enough for two lbs of meat 1/4 cup lemon zest, 2 tsp sea salt, 4 tsp sugar, 2 tsp ground cinnamon, 2 teaspoons ground black pepper, 1 teaspoon allspice, 1 teaspoon cayenne pepper, 1 tsp fresh ground ginger root, 1 tsp thyme, 1/2 tsp nutmeg mix all in a large bowl with a whisk rinse and dry chicken put into a zip bag and add spices shake to coat evenly. then I added 1/4 cup of cranberry grape juice and let set in the fridge over night. the lemon pepper one is easy take rinsed chicken and put it in a zip bag add two tbl spoons lemon pepper and 1/4 cup cranberry grape juice. I imagine you could substitute apple juice orange juice ect. but this turned out absolutely amazing. set pit boss to smoke and set "p" setting to 3 four is default went fishing with my son. smoked 6 hours just before we came home had the wife turn it up to 350 to ensure the internal temp was high enough for 1/2 hour. let rest 10 minutes and best smoked chicken ive done in a while. doing the catfish today and a pork shoulder roast tomorrow.