On Friday I received my AMNPS products and on Saturday I picked up my MES 30....I also purchased some chips just to have them on hand should I need them. I assembled the MES and did the "pre-seasoning" according to the directions...I must say it was well packed and easy to assemble. I then purchased my first piece of meat...and boy did I choose the wrong one to begin with, it was a 4lb. Bottom Round Roast! However, it was USDA Choice! I then searched the forum on this piece of meat and found out it took a little more attention than a brisket since it was a tougher cut with less fat. I used a rub I purchased from Sam's...same place I purchased the Btm Rnd, and prepared the roast by cutting off the hard fat and rubbing it down. I also did the injection and let it sit over night in the fridge. On Sunday afternoon I placed it in the smoker in a pan (on a bed of white onions and green peppers) set the time for 4.5hrs (I wasn't sure if this would be long enough or too long) took the advice from what I read on the forum for temps. Set the inside temp for 240 and the internal temp for 135...when it got to temp it was at the 3 hour mark, then I placed it in a cooler for an hour. The roast was very juicy, but too rare for my wife and I, so I placed it back in the smoker for another hour and it came out more to our liking. Now with that said, I was not all that satisfied with my first smoke...maybe my expectations for myself is too high, but my wife liked it, she just doesn't care for the hickory smoke. However, it is tough and I guess I'll need to cut it very very thin...I had some for lunch today, but I made a roll and not a sandwich, which made it even more difficult to eat since it was not flat cut pieces, but rolled up cut pieces..duh! Over-all I guess it was ok...the taste was good, but the toughness got me...looking forward to doing ribs or a brisket next. Here's a question I have for the Masters...or experienced: I smoked it in a pan to collect the juice, but would it be better to place it on the rack and place a pan under it? Does it make a difference? On the counter ready to be sliced up! Smoke in the MES sorry for the feet reflection! More smoke coming from the top vent Sliced and ready to chow down!