So I got my MES 30 smoker a few weeks ago, but do to some issues I haven't gotten a chance to use it yet. I'm finally going to get to use it tomorrow, and I could use some help so that I don't ruin any food! I'm a little confused as to how to use it, and I would really appreciate your tips. I seasoned the smoker already, put it up to 275, ran it for 2 and a half hours, added wood, and let it run for another hour. The questions I have are as follows: 1) I'm going to be smoking 2 2.5 lb briskets, ~5-7 lbs of ribs and (hopefully) a chicken over hickory wood. I'd ideally like for everything to be ready by 5 or 6 PM -- what time should I start? 2) I was thinking of butterflying the chicken -- is that a good idea? 3) I'm going to season the meat and wrap it tonight. If anyone has any rub suggestions please let me know. 4) When I go to use my smoker, what temperature should I put it at? I was thinking 225. Do I let it heat up all the way and then put the meat in? Or put the meat in and let it come up to temp? 5) What temperatures do I need to cook the meats to? I'm assuming its different than when I would cook the food in the oven. 6) Do I put wood in in the beginning? How often do I replace it? I have about 6 lbs of wood chips, will that be enough? Thanks again for all your help guys, I'm really excited to get smoking. If there's anything else you think I should know, please tell me! And I will ABSOLUTELY post pictures tomorrow too.