I built my own smoker years ago, and I was pretty proud of it. Then I got a Smokin-It and learned how the other half lived. So much better. Last week I got an Inkbird wifi thermometer, and it's fantastic. Bluetooth thermometers are worthless.
I've used something like PBW to clean my smoker, and it works. A steam cleaner is also good. A lot of the hardware comes off and goes in the dishwasher.
I'll post my dry rub. It's fantastic for butts and spare ribs. No promises for other meats. You don't want to cake it on. You should be able to see through it. When I apply it, I put the meat on a bath towel, and I use a dredge, which is like a big salt shaker. Then I shake the towel off outdoors and throw it in the washer. Keeps the rub off the floor and counters.
I think everyone's basic rub is pretty much the same, just like everyone's secret jerky marinade. Some people think I should use brown sugar instead of white sugar, but they are mistaken. It's not as good.
The other day I got really nice results by salting a butt, leaving it in the fridge for a day, and then making the rub without salt. Someone has suggested I make the rub up normally and apply it the day before instead of just salt. I haven't tried it.
My smoker is electric and doesn't make a smoke ring. This means nothing as far as taste goes, but a smoke ring looks nice. I have been advised to add pink curing salt to the rub to create a fake ring.
I like soaking pork in Jim Beam or Jack Daniel's before smoking it. I think Jack Daniel's is low-grade liquor, but the harsh flavor is good for cooking.
INGREDIENTS
3 tablespoons dry mustard
1 tablespoon salt (may use 2 if it really seems necessary)
2 tablespoons sugar
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon white pepper
1 tablespoon chipotle powder
1 tablespoon garlic powder