Hi everyone. I am currently smoking with a MES 40 inch with the glass window. So far I have done ribs three times, 2 baby back 1 spare ribs. A pork shoulder, chicken thighs, beef roasts, and a turkey. They have all turned out pretty well, especially the turkey. I have mostly been using a combo of Apple and cherry. I find hickory a little strong for my taste and dong like mesquite. I also make an excellent tomatillo salsa with the smoker. I still use a weber kettle grill for a lot of things, but am liking the MES for the slow cooking. It is a lot easier to get consistent results.