I have a MES 30 electric smoker. I've used it a couple of times to smoke ribs, butts etc... all higher temp recipes. I'm making summer sausage for the first time today and I'm having a hard time generating smoke at the lower temps. I' even using chips that have NOT been soaked. My question is, am I safe to assume that sawdust would be a better option in an electric smoker for low temp recipes rather than chips? I know the sausage will taste just fine because liquid smoke was used also but I'm using the clear casings and really want to add that nice color associated with summer saysage. Thank you for any and all replies!!!