Hello from Escondido California! My name is Steve and I am learning to smoke food. I am a manufacturing engineer and am currently working for a biotech company helping them to automate production and lean out their manufacturing operation. I have a 30" electric MES and have been smoking food for a few months and now have experience smoking Tri-Tip steaks, bone-in pork chops, pork butts, pork picnic roasts, pork ribs, beef briskets, whole turkey, beans, meatloaf, mac & cheese and smoked cheese. I really like to cook and also make several breads. Yesterday I ordered a new Cabela's gen 2.5 Black 40 with Bluetooth, no window. I wanted a new larger smoker so ribs and briskets don't have to be cut down and now will dedicate the smaller MES 30 for fish. I've read a lot of your postings with great interest and have learned a lot. Since I am a tinkerer I can relate to all those here that continually improve their systems. Thanks for all the great posts!