Thought I'd say hello,
I have a MES 40 1st Gen and do sausage as often as I can, frequent the sausage forum, but I also own a Memphis Elite Grill and love it. I had a Traeger Lil Tex prior to this for about 6 years. Upgraded to a Memphis Advantage then the Memphis Elite. Been fantastic, I do a lot of ribs and pork butts, brisket you name it. One of the family favorites is the pizza I do. From scratch dough using caputo flour and high temp. My Elite goes from 180-700 and has a grilling mode too. Here are some pics from stuff I have done, also have 2 pork butts on now will try to get pics later. Put them on at 10 PM at 185 degrees. Will check in the morning at about 5 AM.