I've had my MES for about 10 months now. I love it. I have made ribs, brisket, smoked chicken and my favorite has been the venison summer sausage. It is so easy to use. I do wish the wood hopper was a little bigger, but otherwise it works well.
The only problem I had is when I tried to smoke cheese. Boy, what a mess. I couldn't get smoke at 90 degrees, so I turned it up to 125 and all the cheese melted. What a mess.
So what I did is I built a cold smoker box and mounted it above my MES and then use a flexible 4 inch dryer tube which fits perfectly over the exhaust of the MES and put a hole in the bottom of my cold box and stuff the tube in their. Wa la!. Now I can run the MES at 150-175 degrees to get good smoke and the cold box stays about 90 degrees and the cheese does not melt. It makes GREAT cheese. I do about 10lbs a month now. Cheddar, Swiss, Jack, Mozarella.