I am new to this forum, in fact this is my first post, but I wanted to step in and say thanks. I will post to the Roll Call when I get a chance, but the short version is I just got into smoking and when looking for tips/techniques I ended up here and got a ton of them.
We had a late Christmas get together and I smoked some pork loin. 10 lbs to be exact. I started with two and cut them down to end up with 4 pieces. On 3 I used a commercial rub and one of those got bbq sauce on top about 30 prior to pulling. The 4th was a rub from online using kosher salt, brown sugar, lemon pepper, and red pepper. They all turned out great though the bbq one didn't stand out and I don't think I will bother with it again.
Before I did the meats I smoked 4 blocks of cheese, 2 pepper jack and 2 mozzarella, at 150. Those went out as appetizers and along with the meat was a hit all around. Thanks so far for the information and I imagine you will see me around in the coming months.
Good Eating.