I purchased a MES 30" (model 20071914) after Thanksgiving. Following the initial preseason, I completed my first attempt at smoking over the weekend with baby back ribs and lamb ribs. My wife likes lamb so I decided to give it a try as well. Overall I would rate the Ribs a "B" and lamb a "C", but hoping to improve the next time around. The main issue was the ribs could have been more tender and did not "fall off the bone" as much as I hoped. I didn't research on smoking the lamb and it turned out on the dry side. The smoke flavor did come through nicely. I followed the usual guidance 1) Preheat smoker to 225 2) Dry Hickory chips 3) Damper at least 2/3 of the way open throughout 4) 2 hours smoke, 2 hours in foil, and then 1 hour back in after applying sauce. I added a cup of HOT water to the pan at the beginning and then again after the first 2 hours. I only added a small amount of water in the foil with the ribs. I'm thinking I need to go with more water in the foil and keep them going longer than the 2 hours on the second step. I believe they needed more time to cook in the foil and become tender. Any suggestions on the baby backs and/or lamb is appreciated.