New smoker here, recently received a 30" MES (Bass Pro Sportsman Elite version) as a gift. Used it for the first time this past weekend for some braided pork loin. It was delicious. I look forward to learning more about using this smoker and trying different cuts of meats, rubs, and wood types. I've already stocked up on bags of wood chips as they'll soon be disappearing from store shelves as they gear up for the fall/winter merchandise.
A remote thermometer and perhaps the AMNPS are on my wish list, but due to budget, those will have to wait a while. Otherwise, looking forward to reading up on this forum and learning how to get the most out of the smoker and the meats I put into it.