Greeting from East Tennessee. I have been reading the forum for a few months to get the low down on my MES 40. I had a couple of charcoal barrel type smokers but didn't like the issues with longer smoke times and temperature issues. so I thought I would give the MES a try. In my MES, I've tried a couple of butts, a double smoke ham, and a 12lb batch of venison salami. I have a lot to learn... from rubs and prep, to cooking temps and times. I look forward to learning from all of you. GBO.