Long-time foodie and Weber user, new to smoking. Own a MES 30" and have used it for Turkey Legs, Spare and Babyback Ribs. Had nothing but success so far! Always looking for new ideas and suggestions.
I'm new to the forum also and I have a 30" MES at my cabin at Lake Texoma - works great. So far just used it for pig ribs and bologna with excellent results. I'll have to admit I was skeptical at first but it really regulates the temperature well - I think I'll do chicken next time I'm down there.