Hello everyone, my name is Terry and I reside in the miserably hot south, florida to be exact. I am just getting in to the smoking side of outdoor cooking and lucky for me, I found this website. I have done many searches on here and decided I would introduce myself. So far my specs, for tools of the trade are as follows: MES 30, new generation, (digital thermostat control on top) Maverick ET-733 Thermometer AMNPS w/ hickory and some other blend. So far all I have tried is Beef Jerky (160* for many hours) and it turned out alright. I think I was not supposed to leave the AMNPS in there the entire time (7hrs?) as it resulted in a very very smoky jerky. Presently I am smoking a 8lb Pork Butt following "BearCarvers" step by step tutorial. Having a few issues with it however, I put it in at 7:30am and it is now 12:15 and I just inserted the probe, internal temp is only 133, it has been smoking at 220* since 7:30. Did I mess up and cross in to the "danger zone?" Thanks Guys, Glad to be here and hope to eventually be the guy answering other peoples questions. Have a nice evening.