Hi everyone. I'm Rick and I live just outside of Seattle, WA. Just got my MES30 out of the box yesterday but haven't even assembled it yet. Smoking meats and cheeses has long been a goal of mine. My wife just got an Italian-made electric pasta machine to reach her goal, so I got my smoker. I did my research and found out that the Masterbuilt 30" Electric Smokehouse (without the window) gave me the best bang for my buck. Looking through the forums, I'm a little overwhelmed because so many guys recommend modifying the smoker. Is it really necessary to purhcase the A-MAZE-EN smoke generator, and if I did, would I be restricted to using their proprietary Dust? Do I need to buy additional gaskets to stop smoke from leaking through the door? Should I buy a meat thermometer with a corded probe? If so, how do I stick it in the meat and still be able to close the door? Should I contact Masterbuilt and have them send me a larger wood chip tray, as I saw recommended in one of the forums here? Do I need to buy a separate thing to cold smoke cheese or can I use something homemade or does the MES 30 already come with what I need? I already have a Taylor instead-read digital thermometer that is superb for my kitchen. Why couldn't I just use that instead of going out and buying a specialty "grilling" version? What do you all think of the Masterbuilt/John McLemore "Dadgum That's Good"cookbook? Is it worth buying? I've decided to just use my smoker as is this season just to learn how the thing works. If the majority advice is to make the changes I asked about above, I'll make them after the summer. I'm really excited to be a member of this smoking community.