Thanks. (I'll probably be pestering y'all a bunch. )
Welcome to the forum. Check your vents.......you will need to have the upper vent all the way open. Also with the MES (I am assuming you have a Gen 2......with the upper vent on the side) there are known airflow issues which is why you are not getting full combustion on those wood chips. Some MES owners pull that chip tray out about a half inch to increase airflow. Also you will hear that those store bought chips are dried up crap. Search here for better sources of wood to use.
Another thing you will find is that those built in probes are junk and not to be relied upon. Get a good external probe (Maverick 733 is highly recommended) and you will be darn happy you did.
Pester away, buddy. Thats what we're here for. As far as temps you may find that the meat probe and chamber sensor may be quite a bit off. Try a maverick et732 or 733. its a great tool to have in your arsenal.
Scott has given good info. Only thing I'll add is try small chunks. They have more flavor and last longer. (I'll let the AMAZN sales team enlighten you on another device that may help you with smoke).