This Saturday I did my first ever smoke in my new MES 30. Here's how it went: Brined my 7 lb bird for about 6 hours in a simple salty brine in a 5 gallon bucket. Let it dry and prepped my smoker. Started low at 190 using 1/2 hickory 1/2 cherry wood. 1 hour in bird at 77* 2 hours in bird at 115*. Smoker up to 200* now 3 hours in bird at 135* smoker up to 225* now 4 hours in bird at 144* 4 1/2 hours in bird at 149* smoker up to 275* 5 hours in bird at 165* Let it sit carved it up and enjoyed the best chicken of my life! I'm hooked on smoking. When I do this again I think I'll use a little less salty brine or not brine as long and probably start hotter than I did. The flavor was a little stronger than my wife liked so I'd tone it down a bit maybe with more fruit wood concentration. That experimentation will be fun!