Rub was of my own creation; sea salt, turbinado sugar, paprika, chile powder, home smoked chipotle powder, garlic/onion powder and a touch of allspice. Did not inject - rather I had a pan half fulla apple juice and spotted cow with some onions and garlic underneath the pork while it cooked. When I took the butts off to rest I poured out that pan into a stock pot and hit the fire. It reduced by half or so over the hour the pork rested, then I skimmed it/strained it and mixed about 2/3 of the 2 cups I had back into the meat. Hit it with a bit more rub and then onto buns.
Ordered a box of pods for a buddy's birthday during Sicman's BOGO offer recently. The order arrived 3 days after I placed it and the pods were of seriously TOP NOTCH quality. Great variety to boot. Easy transaction, good value and outstanding quality. Thanks very much Sicman!!
When I make my sauces I usually have about 5 turns to taste test before my taste buds get completely burned out.
I would suggest starting with your flavor base first (fruity/tangy/savory/etc.), taking into account the flavor profile of your peppers of course.
Get to a close approximation of what you want before adding your heat.
I use a variation of this method for my hottest sauces - stuff that needs balance (salt/sour/sweet) at the end of a batch. On the hottest stuff I can only tolerate 3 or 4 tastes before I'm burnt out and won't be able to tell if it's actually balanced. So you got to get it right that first chance, or you have to quick chill/cambro/fridge overnight and then try again the next day.
Welcome to THP peppermania17! We're glad to have you.
Supers are a finicky bunch in my experience, and take longer to set fruit than any other pepper. Could be that its too hot for the plant and it will drop flowers, but I've got ajis, jalas, jobitos, aleppos, omnicolors and several others fruiting while my 1 ghost refuses to flower. I'm in zone 5a, and I rarely see supers throw fruit until end of August or mid September even (right around when our season winds down). If you're treating them all the same - same water/nutes/sun exposure I'd advise to wait it out.
I can get pretty much anything save around here, save for stuff like hard to find ajis and rare supers. Farmers market had fresh reapers and bb7 last weekend, local butera chain has orange manzanos for $3/lb. Lots of stuff is mislabeled though.
That's a killer price for it. I'd advise you to get the heat shield. Pizza stone would be nice but not as necessary as the heat shield. Will take some time to adjust since you've been on gas for so long, but I think you'll like it.