I am new to smoking and this forum. I have a MES 30 and smoked a picnic shoulder yesterday. After preheating to 275 and filling the water tray with hot water, I cooked at 225 for 10.5 hours and 250 for the last hour. I used the Mild Bubba Q Rub I found on this site. Good flavor in the rub, but I will increase the heat in the future. I used hickory chips for the first 5 hours. My vent was wide open during smoking, then closed the rest of the way. I took out the shoulder at 205 degrees and let it rest for 30 minutes under a foil tent before pulling.
I had great bark and big time smoke flavor.
It came out great, so I'm not sure if I'd do anything differently the next time. It definitely helped to pick up tips on this forum.