A bit about myself. I'm living far enough out of Portland to honestly say I don't live there. Working man on rotating shifts, a beautiful wife and new baby girl at home. Life is good.
Anyways, so far a few successful smokes, 5lbs of sharp cheddar cheese, double smoked a purchased ham, a smoky-spicy pot roast and a yummy rack of baby backs... All going really smooth using a MES 30 (20070910) with cold smoker. Yep, there's plenty of other options but this thing is truly working great for my needs at this time and place. Using a dual probe Maverick thermometer for accuracy and very happy with the whole set up. For example the cold smoker went TBS for 6 hours from 46f ambient to no more than 66f with a minimum of attention, just enough to make sure. It's all experimental still, yet already delicious. Finally a hobby I can eat!
Thanks again to all the good folks here at SMF, it's really a pleasure to have such a positive forum. Cheers.