I've been using my MES30 gen 1 now for a while and everything is working well. I use both hickory pellets and some cherry wood chunks that I made from a tree I cut down. The cherry seems to give a sweeter flavor to pork which I like. The question is - What is the purpose of the adjustable vent? Do I ever want to partially or fully close it while cookng? Also, Will liguid in the water pan increase the moistness of the meat? I tried a brisket and it was a little dry. Is beer a good choice for beef and apple juice for pork?