Hi, I've been lurking here for a couple of weeks reading just about every post. Great info here and I've already learned a lot! My new MES arrived the day before Thanksgiving and I gave it a go. Brined the 13 pounder for around 20 hours, rubbed it down and stuffed it with onions and apples. I smoked it at 275 for around six hours spritzing it with apple juice a few times. It came out fairly edible and everyone really liked it. I'm going to do a pork butt tomorrow and will try to post some pics. Hopefully, I'll be able to add some advice down the road. For now, I'm still in the learning stage. Thanks for such a great forum!