That is the first smoke in the MES 40. I got no pics! Sorry! I'll show finished product. I love this thing. I put the butt on first then the sausage for lunch. Kept the smoke on it pretty much for 2 hrs. Started at 11:00. We ate the sausage around 2. I was making fatties till around 6 and then put them on. Now listen to this. I put 5 fatties on and added water to the smoker. Outside temp around 40 I guess. The Inside temp dropped from 223 to 146! The butt temp dropped from 160 to 153. I knew it was just a matter of time and sometime after some drunken golf cart racing after my dog, things turned around and started going in the positive. The butt came off about 10 p at 170, wrapped in foil and set in cooler till this am. Pulled like a dream. Today I've got a ham going and plan to add 5 more fatties, hot italian and hot breakfast. I had a question about wheter I should take the hide off the ham but found the answer here. I had already done it anyway. Right now its draped over the ham to render some fat and make my wife some chicharron. I don't care if I spelled that correctly or not! THANK YOU AND MERRY CHRISTMAS. YOU GUYS ARE GREAT.