Hi, Just purchased a Master Built 30" Electric Smoker, the newer model with the controls up front on the top, a glass window, a built in drip tray, and cinnamon red, of course. Yes, I am a gal! I wanted to become proficient fast, as I was having a large family dinner and wanted to serve a variety of smoked meat. I practiced on a pork loin, chicken leg quarters and I even smoked some salmon. I called Master Built on a daily basis and did loads of research on time, temp, basing, prepping, etc. The more I read, the more confused I became, so I thought this forum might offer me access to the guys with the know how! I have figured out that MES stands for Master Built Electric Smoker and the CS lady at MB said to stick with videos and suggestions that are particular to my make and model. That said, EVERYBODY DOES IT DIFFERENT! and I am just going to have to feel my way through this. I fixed brisket, chicken legs and bratwurst (smoked separately) for my dinner and everything came out fine. However, I have had some issues with my smoker and thought perhaps someone else may have some suggestions. I live in a humid climate and my smoker sweats, or at least there is clear, water-like liquid that pools at the bottom front legs of the smoker. The built-in drain tray does work and it is not clogged because I can feel my fingers touch from the inside through the bottom, but I still get puddles. I have the vent about half way open and still see steam running down the inside of the glass window. The CS at MS said if cleaning the opening of the hole in the floor of the smoker didn't fix this, then the seal on the glass door was bad and I would need to send it back. NO! It is way too heavy for me to handle that. Anybody else have some suggestions? My 30 days with QVC are running out!