New to this forum. Somewhat new to real smoking. I have smoked for years on my propane grill using smoke chip boxes and proping the grill open to maintain low temps. Had some results, but way too much work and cook times were always way to fast. For Christmas 2014 I bought myself a MES 40". The first weekend I ran out to Cabella's and picked up the cold smoke side car. Since 18 December i have done beef jerky twice, two Briskets, ribs, pork butt, salmon, olives, cheese (mozz and colby jack) and olives. Intimidated by my personal challenge of cold smoked salmon. But I better move fast, because soon our ambient temperatures will not allow it until next November. I love the ease of the electric smoker. But just last night finally came to the conclusion that both built in probes (box and meat) are off by as much as 25F HIGH. Which is not so bad, but it has meant that everything has taken much longer than it should. Will most likely order the Maverick 773 any day now. I look forward to being a part of this community. Thanks, Tim in Phoenix.