Fixed up some Chicken Cordon Bleu, using the recipe/process that Jeff has had on the email newsletter. Turned out pretty good. Here they are ready to go on my Masterbuilt Electric. Set the temp at 240 and used pecan as choice of wood. Mine took between 1 1/2 hours and 2 hours. (The breasts weren't quite all the same size) Picture didn't turn out well, but you can see the cheese oozing. I gotta figure out how to not lose so much of it though. The finished product! Let's eat!