With your setup you should do fine.
Pros are basically set and forget with little hassle and it will make fantastic BBQ! You will love how easy your MES is to deal with and how good your BBQ will come out, which is the main thing about doing smoked food!
Cons are a bit more of a list but don't be afraid of this list. Every system and setup has its cons or quirks:
- Can't trust any of the MES thermometers (smoker or meat) so 1st purchase should be a dual probe (or more probes like 4-6) wireless thermometer
- Your sold smoker attachment may need a little assistance if chips get stuck feeding but shouldn't be too much of an issue
- MES has some weak spots that you can overcome if you hit issues. One is they use very poor electrical wire connectors so if it dies on you that is likely the issue. The controller electronics may die on you as well but a rewire and buying a new controller will turn your MES into a whole new animal that runs better then it will brand new, so you have options for less money than buying a new smoker
- MES 30 is a little small in size. Can't do whole racks of ribs or a whole packer brisket, you will have to cut them down to fit
- You may not hit a max temp of 275F. A max temp of 275F will likely give you rubbery chicken skin so remove chicken and turkey skin and no problem with it
- Temp swings.... the MES doesn't hold at a temp it swings like 10-15 degrees on either side of your set temp. This is important to know and measure with a wireless thermometer for when you tackle sausage.
I highly recommend you start out with some boneless skinless chicken thighs as they are almost impossible to mess up and are the easiest meat with no quirks to smoke!
Do a few rounds of those guys to figure out how your system behaves and how your smoke is generating.
From there I would say do some pork ribs.
Do a few pork butts and really really learn our system timing with such a long smoke. If you can CONSISTENTLY figure out how your setup behaves and how long it takes with pork butts then you are waaaaay closer to being able to do a whole packer brisket without it being a major disappointment.
If you have a slicer, I'd recommend you do bacon before you tackle sausage. You can use the same smoking process on bacon that you use on sausage but with way less risk of things going wrong and being disappointed. Plus its a lot less work to do bacon.
This would allow you to understand what your system is doing when you are attemping sausage smoking techniques and process which is way different than smoking other kinds of meats mentioned above.
There's a nice roadmap for you and your new smoker. I hope this info helps :)