We actually use dry rubs on most of the smoked meats he does so it's a little less hassle for him. Now that we are retired (and hopefully no more surgeries in sight) he hopes to use our smoker a little more often. We've never tried doing meatloaf or some of the other things people smoke around here. We just can't wrap our heads around some of them ... like bologna ... oewww. We're wimpy and use the store bought sauces so there can be a large variety to choose from.
The Cajun seasoning was a little heavy handed and aggressively SPICY. The blacken seasoning worked great for the turkey and gave a mild smoke all the way through it. Hubby liked the bacon wrapped tenderloin best but I thought the garlic one was better.
In western Kentucky we are needing rain so bad ... way behind already what we should have had for this time of the year. When (If) the spring rains come it will be great as long as the dry ground doesn't just cause run off instead of soaking in.