10 times I bet.

A friend of mine put a turkey on his Masterbuilt around bedtime so that the bird would be done for thanksgiving lunch. Pretty early in the cook, the cooker tripped the breaker. He found out in the morning. They ate lunch meat turkey instead. He said the sandwiches were pretty good. I hope that was helpful.

Here's how I light mine.

https://www.youtube.com/watch?time_continue=2&v=HFeXpwxlXZM

I put the AMNPS on the shelf covering the hole above the water pan. Keep the water pan in but don't put any water in it.. Pellets don't like humidity. Pull the chip loader out about 2" and set the exhaust vent wide open. Leave the chip tray in.

Here's another good video.

https://www.youtube.com/watch?v=1dFH0Ski-DU

I can tell you by experience that this is one good unit to use.
BUT - Whatever you do if you have the digital unit always keep it covered up when not in use. Mine lasted about a year before water got to the area where you push the buttons to set and shorted out everything. Believe it or not I still use this all the time but I took out the heating element and use it with a pan at the bottom with charcoal and wood and even use it as a semi grill a lot of times. Most of the time when I smoke meats or chicken or fish I only smoke for about 2 to 3 hours and then finish cooking in the oven. For instance on briskets I will smoke for 3 hours and then wrap my brisket in foil with beer, worsterchire sauce and some spices and cook it low and slow overnight, pull it out and let it rest in an ice chest for an hour. Then it is ready to pull out and ready to go. Nowdays we shred the meat and pour the juices over it and family loves this brisket over all others.

I saw some reviews stating the MES likes to run at no higher than 240 and needs babysitting in cold temps/winds

Any truth to the above, or was that a Yankee reviewer?

Never had that problem. They are well insulated and there is nothing to babysit.

http://www.smokingmeatforums.com/index.php

http://www.smokingmeatforums.com/index.php?threads/bears-step-by-step-index.159333/#post_1149932

This should help you.

All I can remember is the name Donna and her saying that she can't wait to eat that thang.

Buy "The Tube" or the "Wedgie" and load with pellets. A 12" tube will smoke for almost 4 hours. I use Pit Boss Competition Blend Pellets. 40# Bag 50% Hickory 25% Maple 25% Cherry Great Smoke

That sounds like a tasty blend

Ok, tomorrow is the day, I put it together yesterday, I have baby back ribs, some pork rub, oak and hickory chips, a rib rack holder type deal, I grabbed a beer can chicken thing too for later. A digital thermometer/meat probe thing. I am getting some sugar free sauce today as I'm trying not to be fat. What am I missing. I have read forums, looked at recipes, procedures etc. I plan on 225 as the temp. One question in I would like to do a pork butt at same time for later, is 225 an acceptable temp for that cause I'm seeing people do those a little hotter.

225 is an acceptable temp for cooking/smoking pork butt; but be prepared for a long, long cook. If it's a significantly sized pork butt, I wouldn't be surprised if it takes 16+ hours at 225 to get to 195 internal temp. Then you should wrap it in butcher paper and rest it for at least an hour.

I usually smoke pork butt at 275, and at times that has taken 12+ hours.

I wonder if I threw the butt in first at 275 for 8 hours them backed temp to 225 and added ribs about 2 o'clock I'm thinking 4-5 hours for them.

I think I would go straight hickory in that thing. I prefer cherry or apple for ribs though. Crank that thing up to 235� and smoke those ribs with the 3-2-1 method. Place the pork butt in at the same time. Once you have pull those ribs crank that smoker up to 275�. When you reach an internal temperature of 160� or so on the pork butt wrap that thing. Pull off the smoker at 190-195. You can figure out the rest.

I am making my third batch of venison jerky today....thanks Mark!!