Hello to all. I am a resident of East Texas, born in Brownwood, raised in Garland outside of Dallas. Married for 43 yrs to an extremely patient woman and a proud grandfather to two handsome young men. I've enjoyed Texas BBQ all my life and had the pleasure to sample some of the great, near-great, mediocre and just plain awful. My lovely bride presented me with an MBE 30 for Father's Day and I am chomping at the bit to get started. I seasoned it yesterday and today I'm going to start with something simple and cheap. I've got some Johnsonville Brats that my wife wants to put in her Cassoulet and some chicken drumsticks to test out a rub recipe I've formulated. I'm hoping that I can become reasonably proficient in the process so I can treat family and friends to some smokin good Texas grub. I'll appreciate all of the guidance that more experienced smokin hands can offer and at some point maybe I can add a little insight of my own.