Quick reply then try to post pics from the phone-
I like the salts. Seems to be a good balance of salt and spices. I used some smoked paprika on eggs, and in/on MacnCheese. I could of gone heavier in the m-n-c, but was a little leary to start. I've tasted the Hab, but haven't used it on a food item. I'll try to get that tomorrow.
Today, we cooked up a plain pork loin with the bbq blend. I don't think I did it right, but I wasn't sure how to use it. I sprinkled some on the plain pork loin, rubbed it in and baked it to temp. Served with some plain-ish Potlatch Pilaf (from a local grain grower.) The plain-ish pilaf worked good with the dry blend on the outside of the pork loin.
I didn't get a lot of heat from the bbq. I'm really a pretty Medium chilehead, I would rate the bbq at 2.
I'd give the smoked about a 2-3 also as it was used on food items, so that tamed it down quite a bit.
Hope this helps, I'll send more feedback as we use the goodies. Thanks for sharing. You have some good things there.
SL