Bought the MES 40 a few weeks ago so far tried sausage/fresh kielbasa turned out soso was doin a home project so maybe thats why it turned out soso.Last wknd did 3 racks of babys again turned out soso.No smoke ring on them like I get in my charcoal smoker.Added chips a few times.I don`t know if I need to keep the top vent open all the way to get good smoke ring or if the MES doesn`t produce the smoke ring I`m use to.Thats why I`m lookin for a mentor I can lean on while I get the MES down.If anyone can mentor me I will appreciate it very much Thanks.