Today I embark into the great world of smoked food. As I type this my MES30 is seasoning. Later today I have 30 people coming over and I am smoking chicken thighs boneless with the skin on. I am doing two types. First is a BBQ dry rub and the other one is olive oil with herb de Provence. Do you think that will be good? I will also be finishing some baked beans in the smoker for about an hour. Please give me any tips or advice. I plan on using hickory wood. This site is awesome! Should I not soak the chips? How long should I smoke the thighs and at what temp? I am sure I will be on this site tons today and appreciate any thoughts. It should be a great day today in C-town. Forecast is sunny all day with a 100% chance of smoke!