I am very new to smoking. Just bought my first smoker this past Saturday at a garage sale. 20 dollars for a Masterbuilt Electric Smokehouse 30. I smoked some chicken quarters on it that night, and tonight I smoked up some onions and bacon, and attempted at throwing a pork chop on there. I was trying to keep my temp right around 260-270. Before I put the chops on, i bumped the temp up just a touch too much, and before I knew, it was around 310 and my chips smelled like they were just burning, and not smoking all that well. I checked them quick, and they were mostly ashes, so I added another small handful of damp chips, and put the temp back down. I got it back to about 270, and threw my chops on. They were pretty thin, so they got up to 140 in about 25 minutes. When I pulled them to char them up on the grill a bit, I noticed that there was hardly any smoke, so I checked the chips and none of the chips I had added about half an hour earlier had started to burn. What can I do to get a good smoke rolling? I don't mind a heavy smoke flavor, so the more the merrier. I know I have a problem with opening the smoker too much, but it smells so good, and being new, I am afraid something is going to go wrong, so I check it more than I should. That might be a contributor to the small amount of smoke. Should I pull the rack that the water pan and smoker box sit on, and just place the smoker box on the heating element? I have been using damp chips, should I try just using dry chips and plan on adding them more frequently? Try wood chunks instead of chips? Sorry If I haven't explained things all that well, so to sum things up, how can I get more smoke from my MES 30?