MES 40 - % of Smoke Session to add chips

In my opinion you should get the AMNPS.. I have the MES40 and the AMNPS is the best thing in the world for it. If your doing a 12 hour smoke and you need to be running out there every 30 min to add chips your not going to be able to do much else. With the AMNPS you can get upto 11 hours of smoke and be able to enjoy the game. As for fatties mine usually take about 3 1/2 to 4 1/2 hours and I have done a whole packer brisket that after 22 hrs. in the smoker I needed to finish in the oven because it wasnt to temp yet. I also feel your chips are way to big to be using the chip loader for.You might be able to pack the tray by hand for the very begining but you should get some pellets or small chips. As a good rule of thumb Smoking time is usually 1/2 the projected time of the smoke. I hope this helps

I have been one of Todd's testers and the AMNPS is the best thing that ever happened to the MES. I know of no new model in testing. The AMNS - sawdust only version did have some row jumping issues on hot smokes but that was fixed with the new design of angled walls. The AMNPS will jump only if you fill it to high.

For your pulled pork - do yourself a favor and plan on 2 hours per pound to account for the "stall" that seems to hit most pork butts. The stall has been known to last for several hours and it seems like the temp is never going to go up then all of a sudden it starts moving again. The two hours also allows for you to wrap it up in foil and towels and put into an empty ice chest to redistribute the juices.  If it finishes earlier than you want, it will keep for several hours in the chest.

Good luck and make sure to get us some qview  

The original AMNS(dust only) was designed for cold smoking and had issue with rows jumping in too hot enviroments.The AMNPS was originally designed for both cold and hot smoking using pellets and has no such issues.I have both, and LOVE them both.I usually use the pellet version using pellets, but you could use dust if you want to keep the temp down.The pellets burn hotter so it will increase the internal temp of your smoker by about 10-15 degrees.Which really is only an issue if your trying to cold smoke cheese.Do your self a favor and get it,it makes like sooo much easier.

Not sure what a lot of the above advice is based on, I can only relate my experience.  So lets dissect some of the above.

• 2 hours per lb for pork shoulder.   Maybe in his smoker, and but the general rule of thumb in practically every book and website that gives advice is 90 min a pound.  But rem, that is only a general rule of thumb, not all smokers or cuts of meat are the same.  Thus you go by temperature, if the mean isn't done at the end of 90m.p.lb, keep the cooker on.  90 min a pound is so you can plan on how much time is involved and if you need chips or wood for such a long smoke, so stock up.  BTW  I have had some pork shoulders finish under 90m.p.lb.

• The advice of buying a AMNPS, YES!  However I like what the OP said:

But, just getting started with smoking, I wanted to keep my first few smokes to a completely stock MES setup.

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I believe this is the right approach, learn how to correctly use your MES as per design then deviate.  Ok it takes only one smoke to get tired of having to load chips every 30-40 minutes, especially once the OP does a Butt.  Getting back to the AMNPS, I use it!  Todd was also kind enough to let me be a beta tester for the AMNS, so I am very experienced with both.  If you read my posts, you will see at least for my MES 40, I have solved the water pan issue and burn pellets using AMNPS with a full water pan, so yes I recommend and use the AMNPS.  HOWEVER, the OP is learning what good TBS looks like, and hopefully he sample smells the TBS of the different wood chips he uses, TBS at least for Hickory wood chips smells very sweet.  Why do I mention this, because I have YET to experience that sweet smell using Hickory pellets or sawdust.  I have made some slight changes and am getting closer.  Smoke is seasoning, after tasting ribs from competition BBQ'ers none have over powering smoke taste, the smoke flavoring is subtle.  The smoke I'm getting out of my AMNPS is ok, and I use the AMNPS almost every smoke now, but again I am not sure the quality of smoke is the same as simple wood chips TBS, but I'm getting closer as I said.

• How long to keep the smoke on?  At 140º the surface of the meat temp smoke absorption slows wayyyy dowwnnn, and mostly stops.  However if you are using a water pan with water in it, and the cooking environment is more humid, it may be possible that smoke is still being absorbed.  I keep the smoke on until I foil, which is at about 160-165º.  Note if you are NOT using a water pan with water your meat is absorbing less smoke.  How do I know this?  First it's science, a friend who knows confirmed it.  A friend of mine works for a company that sells commercial smoke application for industrial food products, whatever he sells has to WORK, it is science and not opinion.  The product they sell is a mist-er that applies a special liquid smoke during the cooking process, my friend's has his degree in food science, he has made it clear that moisture is a factor in smoke absorption.  There is another way to get deep smoke flavor is pressure infusion marination using a vacuum with liquid smoke products.  According to my friend the application during cooking has a more traditional/natural better tasting quality smoke flavor. 

NOTE...  I strongly encourage MES owners to buy and use the AMNPS, it is a fantastic product, the difference in smoke quality that I am referring to are subjective and some may consider nominal.