I bought an MES 30 as a gift to myself for Christmas, and have two cooks under my belt. First on a brisket, second on a batch of ribs. Both turned out very tasty and popular, but with room for improvement. Some after market goodies are now on order for better results and ease of use. I live in the Phoenix area, but the smoker is at our mountain home outside Prescott where I have more leisure time for the slow cooks. Maybe I will convince myself to get a second one for the home base, too. I have a lot of camp cooking experience with Dutch ovens over coals and gas, and I like to braise meats at home, but smoke is all new to me. The flavors are fantastic. Looking forward to learning more.