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I had along day, cooked third teen turkeys (deep fat fried) to help my boys ages 9 to 15 (30).  Used this day of plenty to raise money for these boy $355.00. I just got to get some help, I am getting old.

I have a Pizza stone and was thinking about trying it out in my MES. My family loves pizza, has anyone tried something along these lines. If so want time and temp? 

I have found that my smoker "MES 30' " is to low to the ground for me. I am hoping that maybe someone out their has built a stand to raise it up and wheel it around. Need help

I haven't  found or heard of anyone doing a flank steak. I am thinking about tenderizing it with a mallet, then putting a good steak rub on it. While smoking I plan to spray it with a red wine. I would like to hear from you all. I am not sure what wood to use. please help me out.

  I was wondering if anyone had ever tried peach wood chips? Maybe this wood is to soft? Another wood that I would like to know about is Korean Pear wood.  I just love this pear. I was hoping that someone wood have information to share on these two woods.  I may have a chance to obtain some...

ELECTRIC SMOKER-30' MASTERS. I CLEAN THE RACKS, AND DRIP PAN, WITH HOT WATER AND A BRUSH. BUT MY BOSS SAYS I SHOULD CLEAN THE INSIDE WALL OF THE SMOKER. I FEEL THAT THE WALLS SMOKE AND SPRAY ADD TO THE FLAVOR. WHO'S RIGHT?

I AM NEW TO THE SMOKING GAME.  SO FAR I HAVE JUST SMOKED ONE ITEM AT A TIME.  THIS WEEKEND I AM GOING TO DO RIBS AND CHICKEN.  WHICH ONE SHOULD BE ON TOP? DOES THE DRIPPING CHANGE THE TASTE?