Holy Smoke Ring, Batman! Just finished Jeff's Tri-tip recipe. And what an easy smokin' experience the MES 30 was. First time out of the box. No fuss, no muss. Rubbed the meat last night, aged in the fridge 'till morning, placed in smoker around 11:00 a.m., (I slepted late on Spring Forward weekend) and forgive me Lord, I didn't go to church today. But set temp at 205, I didn't know what the box would do, so just guessed. Three hours later, inside meat was 145, removed it, sliced it and juicy, tender, medium, just like Jeff said it would be. Used good old Texas Mesquite chips, both wet and dry. Had water in the pan. That MES 30 did a great job. Ribs are in it now, along with a couple of Fajita slabs. For the first time to be used, I'm giving my Little Mom Moo, the MES 30, 5 stars. Sure was easy. Great for a bad weather day when you can't fire up the log smoker. The Lone Realtor P.S. I'm a mustard kind of guy who uses the mustard to hold the rub to the meat. Any comments?