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I have the 40" w/window works great. Smokingmeat forums isyour friend. I get a lot of info there. I make my own deer sausage/summer sausage and even made some smoked liverwurst (deer liver). Coldsmoking is great homemade bacon and smoked cheese...be warned the cheese can be addicting...again got to smoking meat for cheese info.
ENJOY

I got a 30" MB smoker about a year ago and I've already got my money's worth out it. I don't think that the built in thermometer probe is that accurate, so I would recommend buying another wireless thermometer to be safe. Other than that, just experiment and have fun. There are lots of good YouTube videos that will help.

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It's the basic 30 inch digital electric with no window.

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You're probably going to wish you had the 40 after a few uses, however, there are lots of tips and tricks to fitting large items (ribs, briskets) in a 30.

I have done salmon, ribs, and a couple briskets on mine so far. The salmon is the best you'll ever have. I was told I put "both feet" in my ribs, and my briskets have been like butter. My neighbor smokes deer sausage and things like that in his, and it's incredible.

Smoking cheese is on my agenda. I hear good things.

Smoked cheese is legit.

If you are close to a college that sells dairy products, buy the cheese from there - it makes a difference.

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do you have the cold smoke attachment? I've heard it could be tough to get smoke going under 230 or 240 degrees.

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If you haven't already, get an Amazen pellet tray. That will easily let you smoke cheese since you can just light the pellets and leave the MES itself off.

Not to mention it's great to have in general for a MES.

Ya, once you light them. Make sure they're packed in tight, then light one side. I use a butane torch. Let them burn with a flame for ten minutes or so to get a good start, then blow out the flame. They'll smolder and smoke the rest of the way.

Other advice is to make sure you keep the pellets really dry. And don't put the tray under dripping meat. That will put out your smoke in a hurry. Don't ask me how I know that.