My friends wiped out my smoked turkey leg stash last weekend so it's time to restock. I typically just follow the brine solution recipe on the back of Mortons Tender Quick and then add my own spices to that. I'll brine it for 24hrs and smoke for 4-5 hrs at 230° I'm still experimenting with all of the variables to see if I like something different. So far, all of the legs have come out fantastic so either I'm a phenomenal cook, keep getting lucky, or having a MES 40 paired with a amzns makes smoking easy as it could be! This time, I tried four legs with different spice rubs. From left to right, on the bottom rack, Creole, Chili Powder, maple syrup w/jalapeno powder, & maple syrup w/ cayenne powder. Even if I don't approve the finished product, they'll still be eaten. I'll be back in a couple hours with the final pics and results! Swimming in Brine Rinsed Off Smoking Made Easy Thanks to the A-Maze-N smoker!! SmokeN ** MES TIP ** Ok, this may be a stupid tip but I use it all the time. The MES door always closes on it's own, even when you're trying to load it up rack by rack. I'm new to this smoker and I would have to put something in front of the door or put my knee against a nice smokey seasoned door to stop it from closing.... All you have to do is pull out any rack a couple inches and it'll stop the door from closing. It'll hold it open plenty wide to load up the racks. See picture below, the bottom rack is pulled out a bit to stop the door from closing. Be back soon! Thanks for looking!