Mexican Chicken Rub

A few questions:

- Wouldn't the finely ground whole cumin seed be cumin powder (or would it be OK to substitute)?

- Have you tried preparing chipotles yourself in your smoker? If not, maybe others can share their experience. I would think the ones you make yourself would be better than something you could find in the store, and something to brag about (ahem ... mention) when serving chicken to your guests.

- Any feeling for compatible wood (and quantity) to use for smoking chicken with this rub? I tried an oz. or so of mesquite/hickory on my last chicken smoke, and the family didn't care for it. It was OK but a little strong.

Keep the hickory if you need to...lose the mesquite...try apple...and make sure the one ounce is actually only an ounce.

(mesquite is strong stuff...IMHO, best on open fires with beef sizzling over it)

(answering on behalf of Smokin' J...though unasked of me...fresh ground cumin seed is a different taste than cumin powder *especially if the cumin powder is old* and a coarser texture. Sometimes nice to rough grind it in a mortar/pestle arrangement...again, IMHO)

You can use cumin powder, I usually use whole seeds when available and grind them up. Seems to be more flavor this way. I have been wanting to making my own chipotles, just haven't had the time. There are a lot of posts here on the forum that give great detailed instructions.

I generally use cherry or apply with chicken, sometimes hickory.

Sorry for the delayed response been kind of busy lately.