I've been following this site from the shadows for about 8 or 9 months now. I have a 22" Weber grill with the rotisserie ring that I have done turkeys, hams and pork loins on for a number of years. After coming home from a fishing trip with a mess of Salmon last year I borrowed an electric smoker from my brother that was collecting dust in his garage as he had never even used it. After several batches a fish that were just OK, I wondered if smoking meat was going to be the thing for me and hung it up. Jump forward to this spring when my wife and youngest son asked me to do pulled pork for his grad party. Fortunately, I have a friend who was willing to bail me out under the condition that I come over and actually do the work with his assistance so I could learn for myself. Ten pork butts and 4 gallons of beans smoked up for the party and I was worried what everyone was going to think of the food. The party went well and the comments I received on the food and everyone asking to take some home was a real confidence boost. In mid June I purchased the 40” MES 2.5 w/Bluetooth, the Maverick 733 and a 5X8 AMNPS. So far I’ve done a couple beef chucky's and a meatloaf fatty which the family loved. Next up is a few more batches of Salmon. The information on this site is fantastic and everyone’s willingness to help each other out is very refreshing!