I love the contraption and it has worked well in the 8 months that I have been using it. The one thing I can say or complain about is mine seems to take longer to get the given meat to serving standards than other members of the forum. I read what others have posted and go from there, not sure if its my MES30 is just a little cold blooded. I cook with vent 70%-100% open all the time. I did a rack of pork baby backs yesterday and was expecting 5 hours @ 225 degrees to have them fall off the bone. At 6.5 hours they were tender, juicy, and nicely barked but not fall off the bone. Door was only opened a couple times and I added a apple chips once/hour for the first 3 hours.
Anyway, it does make great food and I look forward to playing with more rubs, and meats throughout the fall. thanks for letting me in!