Made a batch of competition rub. Substituted mint for savory and had to crush my own bay leaves (All I had in cabinet).
Coated half rack with competition rub and other half with BBQ rub from a local rib shack. Coated chicken with Cavender's Greek Seasoning. Placed in frige overnight.
Here is meat ready for smoke.
(http://i50.photobucket.com/albums/f317/jangarbade/Bradley/ReadyforSmoke.jpg)
I did not have apple juice so opened a can of pineapples and blended the juice from that can, 3 pineapple rings, 1 green apple and 2 bananas. It was OK but bananas come through so don't try unless you like bananas.
Smoked for 3 hours and put ribs in foil with my mixture above (was more like a thin paste actually). Put back in smoker. Chicken was at 140 so continued in smoker.
Here are ribs pre-splash.
(http://i50.photobucket.com/albums/f317/jangarbade/Bradley/Readyforsplash.jpg)
One hour later, removed ribs from foil, covered ½ with store BBQ sauce (wife did not want any on hers) and put back in smoker. Chicken was still 150 so took it out and put in toaster oven to get IT to 160+.
Here is the end result.
(http://i50.photobucket.com/albums/f317/jangarbade/Bradley/Doneribs.jpg)
(http://i50.photobucket.com/albums/f317/jangarbade/Bradley/CompleteChicken.jpg)
Tried to keep temp around 225 but had some problems figuring where to put the slide. Finally got it to settle about 235 for most of the smoke 9except when doors were opened). Foil and towel wrapped the ribs for one hour at the end. Spots that look like greese/butter on ribs are the banana/apple/pineapple paste.
Overall evaluation was chicken was very smokey and a bit dried out. I liked it but the wife did not. She is very sensitive to "hot" spices (even slight amounts of pepper can be too much) so I'll have to work on a rub for her. The wife was partial to the local rib shack rub and both were good to me.
Sounds like you're making a pretty good assault on the learning curve, figuring out what works best for you a lot faster than I ever did. I'm waiting for your experiments on using the Bradley to enhance shrimp & grits and a low-country boil. Keep those photos and ideas coming!
You may want to try Jan's Rub. It's an excellent mild rub. KyNola's wife developed it for chicken if I remember correctly but it's good on anything. Here's a link...
http://www.susanminor.org/forums/showthread.php?p=718#post718
Mike
Thanks for the feedback. Will give that Rub a shot (especially since it's named after my wife)...
Ed