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Me and my big mouth! I volunteered my services and WSM to make pulled pork for a friend's open house for her new office. She plans on having it for two days (sat & sun) for about 3 hours each afternoon (12pm - 3pm). She's planning on having (roughly) 50 people each day. There will be chips...

why do most of the rub recieps call for non iodized salt? I have thyroid problems and only have iodized table salt. I do have kosher salt that isn't iodized but I've noticed some recipes that specify non iodized table salt. Does iodine to something funky to the flavor?