Smoked a pork belly for about 3 1/2 hours in the MES. I had lit the OKI Joe and moved the belly across. LOts of flavour. I used maple wood chips. Served with a tomato, cucumber and watermelon salad my wife made and she also made a quick cheese bread. Tasty all round. Oh, go to use my new, cool tool - an electric knife. We'd seen pit masters using ones so bought one last week and today was first time using it. Love it!