Today is the big day to start off on our new 40" MES. My husband got the MES for Christmas and we have been reading nonstop for info (and relying on some friends with some experience). We just put two slabs of baby back ribs in the smoker at 250 using a mixture of half and half Jack Daniels oak chips and hickory chips. We put the chips in wet and had a lot of the dreaded white billowing smoke. After that calmed down, we put in the ribs. We are guestimating five hours and plan to use the 2-2-1 method. I didn't have time to make a rub myself so after coating in spicy brown mustard, we are using Bone Suckin' Sauce seasoning (from Bass Pro Shop). We are also planning to put in a whole chicken and chicken wings in a bit. We are guestimating closer to three hours on those. I rubbed them in Famous Dave's Country Roast Chicken seasoning. We sorta guessed about where to position all this. Right now the ribs are on the top two racks bone side down and we will put the whole chicken and wings on the bottom two racks. My hubby didn't think it would be good to have the chicken dripping on the ribs so that's how we decided. I'm thinking at some point I will turn the chicken over. We're still a little uncertain on when to add more chips but was thinking we would recheck after an hour. I cannot wait to try salmon but we need to get used to this thing first. Wish us luck! Steve and Janis p.s. Was the MES supposed to come with some sort of a remote? Ours didn't.