Well I made it thru my first ever smoke. I had a few issues, but all in all the end result was above average I'm guessing. MES Gen 1 + Amnps + Maverick 733. I smoked from 9:45pm to about 3pm the next day. I'm not sure what to say with regards to the temp ? First question : I used the maverick as one probe for air temp one for meat. With the MES 30 Gen1 set to 225 the air temp never made it above 212. Not knowing much of anything I increased the unit to 235 to get the air temp up to 225. I left it there for 4 hours before opening the door to insert the meat probe at which gave me a reading of 135 degrees. Now at this point the Amnps had extinguished itself so I relit both ends actually and filled the wood tray in the MES and went to bed at around 2. Woke up at 530 A.M. to go check on the MES and the AMNPS was all ashes and the meat was at 161 degrees. I filled the AMNPS back up with pitmasters choice let burn for 10 or so and filled the MES chip tray. Headed back to bed. Got up at 9 the Temp of the meat was 164... so I had a stall going on, so not wanting to foil/cover, I turned to unit up to 275 and kept feeding it chips for smoke. After about another hour the temp started to climb up to about 175 I turned to unit back down to 235 for another 3 hours with the IT climbing to 181 with this in mind I was trying to hit 203 by 3pm. So at approx. 1PM I pulled butt out and put in foil pan added bout 6 oz of apple juice and covered with foiled put back in MES at 275 and it reached 203 at 2:53 pm. Removed from smoker drained off the apple juice put in cooler for 2 hours. 5PM Shredded the Butt with my bear claws and added my finishing sauce. Above average I' guessing. Couple questions now. 1. What should the air temp read compared to where the temp is set ?? Example - MES was set to 225, the air temp would be 212 ? 2. How do I get more smoke. I burnt basically two full trays of the AMNPS *Plus I used Pecan and JD Chips in the MES tray. * Smoke taste was decent but not nearly heavy or thick like we want ??? 3. How can I get a harder and more bark buildup ?? 4. With the unit on 275 the air temp inside was a high of 262 but leveled off at 259 ?? Any input is much appreciated and Ill post my rub and finishing sauce plus pictures below when I get them uploaded. Thanks.