Greetings All - Neophyte here... Just received a MES30, learning how to use it. I grew up with an uncle who smoked lots of foods, and I used to be a pastry chef. Cooking is a blast, and this is just a new adventure for me to learn. I am excited to see what craziness this will turn into (you should see me during canning season). We also camp nearly every weekend, and I bring my large collection of Cast Iron to cook over the fire/coals. I know there is a ton of information shared here, and I am thanking everyone in advance. First run, split chicken breasts w skin/bone (already brined, and setting out to rest) in the MES30 for dinner tonight. And yes, I have read about the skin issue and learned how to overcome it (the grill will be ready for the final touch). Next run - top round (it has been in the freezer for a while), already has EVOO & SPOG, hope to fire that up tomorrow. Yeah, I am expecting it to be tough, but it is often that way in the Dutch ovens over the fire/coals. As my 15 year old son says (6'2, 245#, lean machine - plays HS rugby)... It is good to be fat, there is too much good food in life to be skinny and not enjoy it. Have a Super Day, and may your wood always smoke!