Hi guys, I bought a junk propane smoker last year and after using it decided it wasn't for me. Did some research and got a 30" MES that I seasoned yesterday. It's about 8 degrees and stupid windy right now. My smoker is on the patio warming up. I have a rack of ribs I put mustard on, then my dry rub, removed the membrane and let sit overnight in the fridge. I also rubbed some wings and injected with creol butter. Using soaked apple wood chips and some slivers I cut down. We'll see how this goes!