Hello everyone, Just recently became the new owner of a Masterbuilt electric smoker 30" but I have been reading a lot of threads in this forum for the past couple of months. I can't wait to try out what I've read from all of you guys expert advice. I live the Dallas area but originally from South Louisiana where BBQ is not the main food of choice just mostly sauces and gravys, I.e. gumbo's and etouffees. So far I can see how addicting this is going to be. Between all the different food items to smoke along with which woods are perfect for them. I plan on using. My new MES often to figure it out as far as temperature and timing. Can't wait to be involved with my new smoke buddies.