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I do use a meat Thermometer to test doneness. Maybe a digital will help? The Roast was about 7lbs, at about 40 minutes a lb. I tested the Thermometer on the Egg in Boiling water before use to see how accurate it is. It reads a bit high, for which I tried to compensate a bit.


Anyway... Here is a recipe for Dry Rub.

Garlic Powder
Onion Powder
Salt....I just use a bit...I'd rather salt it after it's done...
Ground Pepper
Paprika....lately I have been using some Smoked Paprika.

Thats the basic Rub. To which you can add

Cumin Powder
Cayenne Powder
Brown Sugar for Ribs
Orange Peel..grated for Poultry

You can change or substitute just about any spice to your own taste...

Curry
Ginger etc....

Just sprinkel the Powders on, rub them in with your hands...and preferably let them sit for a coupla hours to overnight...for a better flavor.

Next time you run your smoker...just put some Paprika on a sheet of foil and put it in...it does impart a nice smoky flavor, which is great on non smoked dishes.