Well, I broke in the MES 30 yesterday. (First off, I'm proud of myself for using an acronym, but you guys have a LOT of acronyms! Almost as many as the IT industry.) St. Louis ribs with dry rub and my wife's summathissummathat sauce with apricot preserves in it. I realized I had done too much reading when just about every fact had been counter-argued or debated. Vent open? Vent closed? Little chips? Lots of chips? So, I finally settled on a 3-2-1 and aimed for TBS with the vent open, even though MasterBuilt calls for having it closed unless doing fish or jerky. I added Sam Adams Summer Ale during the foil period, and I closed the vent for the last hour just because the ribs looked dry after the first three hours. All I can say is the ribs were the absolute best I have ever had. Ever. Just outstanding!