This is my first serious smoke on the MES 30. I did smoke some sausage and dogs last weekend after the Disney trip. They were GREAT! Life is so good right now! Had the four grand babies over this afternoon, with my oldest 7 year old staying with grandaddy tonight. She has been all about this new smoking experience.So many questions about the process. This little girls mind is a sponge. She will no doubt be telling me how to do it after a few sessions. lol It's such a pleasure to be around a young mind that is so curious. Here's a copy of an email I sent one of Buds tonight detailing what I did. Ok, it's now 10:06pm and the 6.07 lb Butt has been on for 2hrs. I'm smoking at 225 for 12 hrs & 15 minutes allowing 2 hrs per lb. Shooting for 205 degs for pull pork. Been checking it on the remote and it's holding temp very well. I washed some pea gravel and loaded the water pan with it. I bought one of the prerubbed Butts from Hitchcocks, got it home and let it sit for around three hrs. When I put it in the smoker, the meat probe said the core temp was at 64 degs.. It is now at 138 degs. so it's coming along nicely. The AMZNPS is working as it is supposed to. Looking through the window the Butt is browning up nicely. I did have too pull the chip loader out about 1/2 an inch though. I made up my mind that I'm going to buy the Aubrins WS 1203 duel probe controller, so I can have confidence in the temps. I did buy the Master Forge, digital thermometer from Lowes today. I didn't use it because I was afraid closing the door on the probe wire would harm the wire. I'll let you know how it came out in the AM. I feel it's pretty safe to go to bed on it now. I'll most likely check it some time before daylight. Say good night Gracy! If any of you pros see anything wrong with what I did, let me know, please. Although, it's most likely to late to make any corrections if I made mistakes in the process, I'll correct them in the future. The pre rubbed Butts are done up every morning at the super market I mentioned using, Bad Byron's Butt Rub. It has salt, black pepper, granulated onion, granulated garlic, paprika, chiptotle powder, smoked jalapeno. Gonna check on it one more time and hit the sack. Good night all!