Sorry, no Qview. Just wanted to give more kudos to Todd. Yesterday I smoke a 2.5 lb. tri-tip roast in my MES 30 using a recipe from Jeff Phillips. Didn't use his rub but one of my own. He recommended using either hickory or red oak but I decided to put a Santa Maria (CA) spin on it and use mesquite. I smoked the roast to an I/T of 145° although Jeff recommended 140° for medium rare. The roast was done perfectly but I think next time I'll smoke it to 150° to get a bit more tenderness with the meat. But the AMNPS with the mesquite pellets was the star of the show. It produced perfect TBS and the meat had to me the perfect amount of smokiness, not too much nor overpowering. And this was from only 3 hours of smoking. At times I wasn't sure the pellets were still smoking but it was all textbook. The pellets continued to smoke after I pulled the meat. Separating the smoking pellets from the unburnt ones with the AMNPS on the ground enabled the pellets to flame out fairly quickly. And this is why I prefer smoking with wood pellets to smoking with wood chips. It was set-it-and-forget-time while I monitored the smoke inside my house with my ET-733. Forgot to add an important tip: for those of you who own a MES 30 or 40 be sure you regularly clean the two sensors on the back wall. My high temp limit switch (the dime-shaped metal thing with the notches located on the left side) was totally black. If that gets dirty your smoker will start temp spikes up over 275° because the sensor no longer signals the controller to cut off the high heat. That happened to me once. You also need to wipe off the toggle-shaped temperature sensor on the right side. If that gets dirty you'll see more temp swings than is normal for the MES (I own the MES 30 Gen 1). I got a little bit of fluctuation yesterday but it was all in acceptable range and overall it stayed fairly stable. With a properly maintained MES and the AMNPS and the ET-733 smoking is really a joy and labor of love.