Hello all...Russ from Plano TX here. I've been stalking your posts for a while and putting many of the various recommendations to good use. I've had a MES 40" for 2 or 3 years now, and I've done several porks roasts, several chickens, a couple of briskets, and a couple of racks of ribs. Like I said...not a complete rookie, but I've got lots of learning to do.