Sometimes a Q arises before introductions. Anyway, my real name is Charles and I live in a suburb just north of Dallas, Texas. I have a MES 30" and its is trouble free (no hot spots, no smoke shortages) and it allows me to focus on things other than the smoker -- the food, the rubs, the marinades, the wood. From what I have read, I feel like a middle school running back among NFL pro bowlers. You guys have awe inspiring setups and an amazing mastery of the smoke. You are all great cooks too, which is why this forum is so amazing and helpful. So far almost everything I have tried -- a whole chicken stuffed with rosemary and veggies, 2 pork butts, and a few ABT batches -- has come out simply amazing. Ribs are a bit more challenging but I think I have them down now too. I am going to tailgate at the Cowboys / Panthers MNF game tomorrow and am doing a butt which I will shred for tacos with a choice of different finishing sauces. Plus ABTs and some wings. My guests have no idea how good this is going to be. Thanks to everyone for their collective experience and wisdom.