I'm fairly new at smokin & could really use some help. I plan to smoke the roast in my new MES tomorrow. I bought it as an X-mas gift to myself, I was going to smoke some ribs after X-mas, but couldn't get it to turn on. After reading the threads I realize about bringing the controller inside & warming the heating thingy now (thanks to all of you). It is pretty cold here in Denver. I have read a lot of the threads in the beef forum, but can't find any information about this cut of meat. Any help would be greatly appreciated. Thanks,