This last weekend I purchased a MES 40 from SAMS (read my first impressions below the picture). I am an experienced cook but the world of smoking is a new frontier that I have only dabbled with in the past. This weekend for my first smoke I decided on a 4lb whole chicken and a 3 lb Pork Butt. I soaked both in a simple brine (Sea salt, brown sugar and water) for only an hour before the smoke. I used McCormics beer can chicken rub and smoked with hickory chips. I preheated the smoker to 250 degrees and used the internal thermometer on the chicken. After I put in the meat I set the temp back down to 230. At 170 I took out the chicken, put in the veggies and transferred the thermometer to the pork. About an hour later I took out the pork (@ 195) and the veggies.
I am happy to say that dinner was delicious! I look forward to being more adventurous the next time around!
*I am very pleased with the Masterbuilt 40" I purchased this weekend from SAMS. I must admit I was hesitant to pull the trigger on this model because of all the problems I read here on this forum other people were having (Temp / Smoke / Thermometers etc..). I was fully expecting to buy any number of other devices (AMNS, cast Iron wood box, thermometers etc..) but after the seasoning and first smoke I am pleased to say that the temps were correct and only a few degrees off between the internal thermometer. The unit had 0 problem heating up to 275 and the temp remained within a few degrees of the 230 I set it to. In addition to the temp I received a constant stream of smoke throughout the whole process. In conclusion the smoker performed to 100% of my expectations. I hope this review helps others who might be contemplating purchasing this unit.