wanted to officially say hello from Long Island. I just bought a 40 MES last week and made by first pork shoulder. Not bad at all, although I now know I need a better meat thermometer. the information and people on this forum are awesome and very helpful. I look forward to more interaction as I improve my smoking craft. Quick question...if I was to do a chicken and pork at the same time...what flavor chips would you use.....I was thinking mesquite.