Here is a quote from Meathead from the Memphis Dust recipe that may help some :
About the paprika. If you read my discussion of paprika by clicking the link you'll learn about the different kinds of paprika. In short, garden variety grocery store paprika has little flavor and is used mostly for color. But fresh Hungarian or Spanish paprika have mild but distinctive flavors. If you can find them, they improve this recipe. If you wish, you can use smoked paprika, especially good if you are cooking indoors, or even mix in some stronger stuff like ancho (slightly spicy), chipotle powder, cayenne, or chili powder (not very hot). Chipotle can be quite hot, so be thoughtful of who will be eating your food. I usually go easy on the heat in deference to the kids and wimps (like me) and add it to the sauce or put chipotle powder on the table for the chile heads.
Buster99, I have used smoked Hungarian Paprika in the place of regular in my rub recipe! Slight Flavor Enhancement? No detriment noted!
Thanks Jon N Solberg for the link, I going to review it, I have used Chipotle on one cook sparingly! More info needed? Dan
Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
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