Well I did a test run this weekend with my new MES and a fillet of salmon. I have to say it turned out pretty good. Sorry no pics though. I let the fish sit out to form the pellicle longer than I usually do and it had a little bit of a tougher "skin", but other than that it tasted great. It didn't have any problems getting the wood to smoke at 160 degrees, though it was about 38 degrees outside. I put both the fish and the wood in when the smoker was at 100 degrees so the element had plenty of time to start the wood going. After that it stayed smoking pretty good at all times. I'm planning on doing a big run of more salmon this weekend, so I'll get some pics for y'all to drool over.