I was really smoking a turkey but I couldn't let the space in the MES go to waste so I put in some thick cut pork chops. I let them sit for an hour in a half and half mix of ginger wine and soy sauce. 250 degrees for two and a half hours with light cherry smoke; took them out at 165 internal temp. They look and smell good but the turkey is for tonight [edit - I stole a bit and they're good] The turkey deserves a mention; it cooked a little long as I couldn't believe it would only take 4 hours and thus didn't check back soon enough. Darkmeat is terrific but the breast is a little dry.