My uncle's BBQ joint in Austin uses a commercial grade rub with a little sanding sugar for bark. It's not about being cheap, it's about getting that perfect crust without burning. His brisket sells out by 2pm every day.

Ugh, I feel your pain. Had the same fight with a bank of four old Otis units last month. The trick that saved us was a full clean and lube of the door track and rollers first, before we even touched the spring tension. That old grease turns to glue. Once it moved freely, a tiny adjustment on the clutch got us under the limit. Still took forever, but it beat a rebuild.

Nah, gotta write it down. What happens when her hands really can't do it anymore? Then it's just gone for good.

You actually think the stains are part of the recipe?

Lol my aunt collects those fancy pens and they all just sit in a glass case.