I just got off the phone with Ron Mans good friend over at MES, Kim... and she gave me some info that I either hadn't paid attention to or have never read or heard. I've had problems with recovery time and set temp times on my MES and have been sent 2 units and a controller. Kim told me that Masterbuilt recommends letting your meat reach room temp before adding it to the MES. ( I don't agree with this method myself.... so I'm adding a disclaimer to this suggestion).She also said they recommend preheating the unit to full 275 degrees before putting your meat in. That would take about an hour and a half. You also need to make sure and fill your water pan with hot liquid. I may be the only one who hasn't been following this procedure and thus.... my own source of disappointment. I told her that the general feelings about the MES is that it is a great smoker but it is underpowered. Her suggestion was to have all those MES owners out there contact Masterbuilt with thier suggestions as to how to improve on the unit. She said that Masterbuilt takes these suggestions seriously and with enough input would listen to the consumer to make a better product. She also said that is where the window and internal meat probe ideas came from. The consumer. Hope this helps some of you who are having issues with your MES. I think the unit is great but way underpowered. I think it would be a fantastic smoker with a larger element situated in the middle of the unit so there is no corner hotspot. So.. I'd suggest if you have any suggestions to make that next model MES the smoker of your dreams..... send a letter to Masterbuilt and let them know what's going on. I'm going to.