I am pretty new to all this and have a question that maybe some of the other "newbies" may be asking. I have a 30" MES and wanted to know if there is a rule of thumb on which shelf you should use to smoke a particular cut or type of meat? Basically how should I lead this thing.
I have read an awful lot of your posts from all kinds of topics and have learned a tremendous amount already. Thank you...newbies like me really appreciate all the information.