Did my first goose jerky in the new MES30. I'd always done this jerky in the oven but this turned out SO much better! About 6 hours to do 3 lbs of meat. Started at 180 with the damper closed (no smoke) for the first hour then reduced the temp to 150 with the damper 1/4 open for the rest of the time. Did about 2 hours of hickory smoke starting when I lowered the temp to 150. Feel good that I oiled the grates! The three pounds pretty well covered all four grates. In it goes! Really hate the color my cell phone renders on my smoked meat... good thing it tastes better than it looks!!!