I have two injector needles-- one that fits on the end of my stainless steel baster and the other that came with the Tony Chachere injecting marinade. I tried using both of them to inject maple syrup into a ham, and ended up with needles plugged with fat and meat, and syrup everywhere. That left me so flustered that I forgot to add the bourbon to the maple-bourbon glaze. (Remedied during the cook). Anyway, what kind of needle do y'all use and where can I get one?