wrote:
Sugar in Rub ? have only done this once. seems like it didn't really
add
much flavor but it did burn. Can't think I'd put sugar in my rub
anywmore. Especiall on beef. (might reconsider for pork). Am I wrong
about something here?

Give a basic rub of salt, pepper and garlic powder a try.

'Exotic' water pan ingredients. I've tried : worcestire sauce, red
wine, chopped up garlic and grated ginger in the water pan. I really
can't tell if this did anything at all. Any experience or
theoretical
arguments here?

IMO, the best thing you can do with the water pan is pitch it. If ya
can't do that, leave it empty and line it with foil to make clean up
easier.
--
-frohe
Life is too short to be in a hurry