Hey, daRicksta! Yeah, I actually smoked with the second unit. The racks are great now, but the temperature was an issue. However, now that I've added the small deflector, it seems that the temperatures are good. I brought in some of the pork and beef this morning, and everyone absolutely loved the pork. On the beef, we can't tell what I needed to do. Some people said I should have smoked it longer, to 190 degrees IT, but other said that with the beef being so lean, I probably should have taken it off sooner for more medium rare (which I think is what Bear suggested, too). Others said I should just get a brisket next time. I may have to smoke something else this next weekend, just for fun, and to test out the temperatures. What amazed me, but something you all said - and turned out to be true - is that I didn't need to add water, and everything was so moist and tasty. My wife watches this cooking show, and the guy there is saying to dab on marinate on the turkey every hour, but I told her I'd rather not keep opening the door, and that it shouldn't really be necessary because the MES is so well insulated. thanks again!