Retired my MES40 and bought a Sausage Maker 30 Country Smokehouse. Mounted a Bella cold smoker to the right side. I have done venison bag bologna, dried venison sticks, jerky, nuts, cheese, dried chipped venison and pulled pork with success. I use a inkbird unit to monitor smoker and meat temperature. A lot of people complain about temp swings but mine seems to work well. I have adjusted Novus controller temp to work from 40* to 275*. Factory was 50* to 225. Not hard to do. Instruction are on Novus website. Well built and the all stainless construction is easy to clean.