I should have added some problems I had with my MES 30.
It wasn't just cutting the ribs, although I can now get a whole rack of Pork Spares on each rack, laying flat, without cutting them.
They both have 4 grill racks, and I didn't like the fact that there was so little head space between each rack in the MES 30.
I found it a pain to foil things like Chuckies, and then probe it from the top, due to that head space between each shelf.
I made 10 pounds of my Unstuffed Beef Sticks one time, before I found out only 7 1/2 pounds of it would fit on the two shelves I wanted to use. I don't use the bottom shelf for anything---Too close to the heat for me.
I made 4 loaves of Venison Bacon, before I realized I couldn't do 4 in the MES 30, but I can do 4 in my MES 40 (3 works out better).
So like I said, some like the MES 30. Craig is certainly not alone, and he puts out some great Smoked Q, but most move up to the MES 40. My first reply was just a warning that you might save a little by getting the 30, and then end up getting the 40 anyway. Maybe not, but I know I wish I would have gone right to the MES 40, and saved my time, money, & frustration.
I also had a hard time with heat recovery up here in PA in the Winter with the little heating element in my MES 30.
This 1200 W comes back in no time.
Bear