I'm with the others but for now I would just fire it up, season it and start smoking using the chip loader and see how it works, but i definitely would get a independent thermometer lots of the factory thermometers are known to be off.
Everything already said is bang on. I got my MES 30 about 5 or 6 years ago for Father's Day too, and spent the first year or so using the chip loader and had so excellent meals. Eventually, I got tired of reloading the chip tray every 20 mins and switched to the
AMNPS pellet tray for convenience and a wider variety of available wood types. If and when you decide to get the
AMNPS, try using it inside the MES for the first while. A lot of people find it works great like that, but not for me--I couldn't keep it lit, so I did the mailbox mod (just do a search here for some details).
Smokerjim mentioned that a lot of factory therms are known to be off. Now that's an understatement. LOL. Its rare to find a MES that has an accurate cook temp or meat therm Definitely get a 2 or more prong digital therm.
There are only 3 things I would add.
1) pick up an inexpensive instant read therm so you can check the temp in different areas of the meat.
2) don't add water to the water bowl--extra moisture is NOT needed when using a MES. I just filled mine with sand and tinfoiled it over to use as a heat sink.
3) now this isn't a mod, but ALWAYS leave the top vent wide open. That will allow the smoke to continually flow out of the MES and help introduce fresh smoke--stale smoke doesn't taste very good.
If you come up with more questions (and believe me you will) don't hesitate to ask. Almost every member here started out smoking without a clue how to do it.
Gary
