A big hello here from Murfreesboro, Tn. I've been lurking around here and soaking up knowledge from you good folks for a while now. I've been grillin,smokin, and fryin up stuff for over 20 yrs now. I've got a very well seasoned BGE and a new since Xmas MES. I did a 9lb butt on Sunday on the MES for a family get together and as we say in the south, "I showed out". Everyone said it may have been the best they had ever eaten. From the vinegar "finishing sauce", to the cooking temps,meat temps,when to wrap,etc...I got all the right info,right here. Thank you guys for that. I'll chime in if I can add something, if not I'll keep learning. C'mon warm weather!!!!!