I've got it rinsed, soaked and rubbed. Now to the smoke. I guess I'll set the MES 40 to 250 and take the meat to 190 then foil and put in cooler for a couple of hours...till I get to the lake. I'll get qview loaded soon. I owe ya'll a ton of pics from holiday smokes but just got lazy, drunk, full... you pick which excuse you like.