Flinchy, welcome to SMF! Glad you are here with your offset smoker and your new MES, looking for tips to turn out consistently good hot smoked meat. A good place to start is to let us know what your dissatisfaction is with each type of meat so folks can diagnose the trends. Also, there are a ton of folks here with the MES so you'll get onboard with that smoker very quickly.
Just for the record, we smokers tend to be perfectionists. Even the best among us rate each smoke, knowing that so many variables come into play, especially the meat. No two briskets are alike, or butts, or turkeys, etc. What worked perfectly last weekend might not turn out the same this weekend. If it did the folks who win in competition would win every weekend.
Have fun!
