I've been out here trolling for a while now and thought I was due to come by and say hello. Thanks already for the great tips and advice. I got my MES 30 in late October and it's gone through a couple of butts and 4 or 5 racks of ribs. Have a smoked ham in the fridge that I'll probably do in January.
I'm really interested to try a fatty and maybe a brisket before too long. Any tips on a first fatty?