Howdy all. Sorry no Qview still no camera. Sorry I introduced myself last week and then promptly disappeared for a while. I am in the middle of a move currently and have it almost done but have just been too darn tired to get on the computer. The 2nd day in my new place I did fire up my new MES and cooked a brisket flat. I did soak the brisket 24 hours in Dr Pepper. Personally - I don't think the Dr Pepper did anything for the brisket but since it was the first I should probably try it again before passing judgment. I was a little disappointed - don't get me wrong it was still good, but the brisket flat was a little dry and tough. I had a digital thermometer in the meat but it went from 170 to 217 in like 30 min. I thought it would still be ok but no bueno. Had some great bark though. Not sure if this was because the meat didn't have enough marbling or if it was due to not giving the meat a mop every hour like I did on my old bullet smoker. Overall it was a good first smoke. A couple days later I did some Jerky for the first time. I think it came out well but will tweak that out a little bit the next go round as well. I did it in the MES at 110 degrees give or take 5 degrees, with some Pecan Flavored Smokin dust with some hickory chips mixed in. Has a good smoke flavor but due to my inexperience not sure if it came out right or not. Would prefer it to be a little sweeter and I need to cut the meat more consistently. Some parts were thinner than 1/4 in and some were up to 1/2 inch. Any advice using the MES or smoking in general would be welcome.