I'm Will, and am getting back into the smoking game after an eight year break. I caught the bug when I was employed with the Nu-Temp thermometer company and started with the Alton Brown flower pot smoker. Pulled Pork was my smoke of choice then, with a smattering of ribs and chicken as well. Sadly, my smoker didn't survive the move, and time constraints took my cooking to faster methods. I just got my MES seasoned, and am looking to get my smoke on this coming weekend with another pulled pork. It was tough though, catching that whiff of hickory coming off the smoker during the last part of seasoning! One of the best smells in the world. I'm on Wisconsin's west coast, and looking forward to trying my hand at all manner of objects, including Bear's snack sticks, cheese, salt, fish, and more! I'm also hoping that the MES holds up to its reputation and keeps me smoking most of the winter.