I'm brand new to the smoked meat game, but getting somewhat obsessed. After living in apartments for years, I finally moved into a house with a yard last March and promptly got a Weber kettle. After a few months of experiments on that, with mixed success, I was still mostly cooking hot and fast. Last month I inherited an MES 30 from my father in law, and now I'm starting to go the low and slow route more often. I've been lurking here for a couple of weeks, and did pork shoulder for pullin after copious research that was fantastic, and then a brisket flat last weekend that was good too. But there is certainly room for improvement with the brisket. I plan on doing a couple of racks of BB ribs on Saturday, and I'll start a thread. I'll post pics of the brisket in a separate post below.
Cheers, and thanks for all the informative posts.