Angelbeach from Dallas, Tx here, been smoking meats for a long time, mainly using a char-broil H2O bullet charcoal smoker, takes a little work but makes surprisingly bad ass meats. I also recently acquired a somewhat working MES 40 and got it mostly working again, it won't heat up past 255 or so but hey it was free. I have a hard time getting good bark with the MES compared to my char-broil, seems like the MES retains a ton of moisture...maybe too much. I have only used it twice though so I guess I will play with the top vent a bit, any suggestions would help. I am about to embark on sausage making so I thought I might as well set up an account because I am sure I will have a lot of questions.