I have just started smoking and have already learned a lot from reading this forum so figured I should join on the off chance I have something to add in the future. I am not in a BBQ capital here in Sacramento California but we are trying to become the Farm to Fork capital of the state so at least food is somewhat important here. I bought a 30" MES mostly because I wanted something that didn't need a lot of babysitting. Because of that and this forum I also purchased an AMNPS (is that the right acronym?) anyway because again I didn't want to be babysitting chips every 45 minutes. So now I just need to find the time to be lazy and let the smoker do its work even if it means taking days off work. So I look forward to learning from all of you and creating some good slow food. One last thing I have actually managed to use the smoker once and assuming this picture gets approved it should be my 1st Tri-Tip attempt as well as some sauteed padron peppers with a touch of salt and lime.