I'm new to using a smoker and I'm using a MES 30". my first smoke started at 4am SS Sunday with a 8 lb. pork butt. I used tips and tricks I read on this site. It turned excellent. I had to turn the heat up a little to push through the stall so it would be done in time. I stopped tonight picked up 2 whole chickens and now have them soaking in the saltwater brine recipie I found on this site. Can't wait to get them in tomorrow.
