I've been lurking and recently joined and have found tons of good info here. I recently purchase and 40" MES from SAMs and have been experimenting with it on slim jims, chicken and pork butts. I did notice after I seasoned it the first time, I wanted to check the temps inside the box. So, using several thermometers I noticed 10-15 degree fluctuations from top and bottom and burner side (right) vs the left side. I did place a thin sheet of stainless above the smoker box and this seemed to work as far as dispersing the heat.. oh, I did have to drill about a dozen holes throughout the sheet to help with this.
Also, I noticed that people have talked about a retro kit for the smoker box. My box or chip holder is small and if I put too many chips (not much at all in my opinion), the chip loader will get hung up a bit and I have to turn it both directions to free it up. I also email Masterbuilt about the unit not generating any smoke at temps below 200 and was informed that the unit is not designed for that purpose. So, I am considering the AMAZE--N-Smoker for this purpose.... I've seen many posts about how to setup/use/tweak this product to prevent flare up, etc.
Anyway, glad to be here and lots of good info and lots of good ideas on what I want to try in the MES!
Thanks for any info and input on how to improve my MES smoker!!