Received my MES 40 with window just the other day. I seasoned it tonight and am planning on an 8lb Boston Butt tomorrow. (Sitting in the fridge wrapped in plastic wrap after being rubbed) I've heard all the horror stories about the temp readout not being accurate. I put my regular cooking thermometer in through the smoke vent and monitored the temp during seasoning. I was alarmed to see that both my thermo and the meat probe were reading 30 degrees higher than the smoker. BUT....I had both probes sitting on the rack, which I see from reading above causes misreadings. I guess I'll just throw the meat in at 0 dark thirty tomorrow and just monitor the meat temp and hope it comes out OK.