It is great to be able to turn to SMF for information from experts! I have done a few practice runs now using my MES 30 controlled with a PID. I look forward to another “set and forget” smoke and thanks to tallbm - Master of the Pit! Your help, advice and picture tutorials have given me a brand new smoker that I now can now rely on to actually hold temperature. I now have a complete smoking system. MES30 gen2.5; PID, A-MAZE-N-TUBE-SMOKER and digital remote probe thermometers means - no more spending my time chasing the elusive ideal smoke and temp! Now I want to smoke a brined pork butt and have a question. There’s a lot of info on “Pulled Pork” but I’m hoping I can get some help to smoke a butt for sliced pork. DO YOU STILL LET IT GO TO 200º IT OR PULL EARLIER? I’m looking to plate the pork and also use for sandwiches later. I used to smoke butts on my Webber grill with all the temp chasing, from opening and closing to tend to the process. What an all-consuming day’s work! Question to SMF: Why can’t I find a section that has all the recipes? I found there was once one back in 2016 a “Recipe Collection Files” but that seemed to only go two months. Would be a help if there was a forum or section that kept recipes submitted. Adding a RECIPES tab to site header would be a big help getting me to recipes I want to try.