Well it was like 45° in Michigan yesterday (heat wave) so I broke out the MES 30 and got it going. No Pictures of the prep, but I did a nice venison roast and some chicken legs. Here is the Smoker ready to go at 225° (hanging therm was just put in) Venison roast all done at 140° internal temp. (used a simple rub on these). Chicken legs done at 165° Internal temp (used Jeff's rub on these) Thanks for looking.