I have a MES Cold Smoke attachment and love mine. Its just like any other piece of equipment it has a learning curve to mastry.
My favorite smoke in it is pecan shells. yes upon ocassion they get stuck up in what I call the chimney. I just use one of the 1" dowels I had cut for hanging sausage and smack the box and they get unstuck. I find a good smack is good for all mechanical objects which have no moving parts upon ocassion. Frees those shells right up. I actually use this to my advantage when it happens I get a longer smoke time.
As to the chamber fire, I have only had one. I think it was good though because it burnt off the protective coating that Masterbuilt says isn't on there.
I think I have some pictures.......
Here we go, thats the coating in the top of the lid.
It all pulled out as one piece also, felt like saran wrap.
Don't get me wrong I like my Cold smoke attachment. It does really great smoke for about 6 hours with no help, or I get about 8 if you regulate the air flow by cracking the ash tray on the bottom of the cold smoker and the exhaust vent and turning the burner off.
If you'll just rap the smoker smartly, the shells will fall right down though.
I have only used chips in the smoker 3 times. Once they were dry and the smoke was like a desiel locomotive (and the flame up), the other two times I soaked the chips as recommended and the smoke color and flavor were far superior. Gee go figure use the manufacturers recommmendation and it works what a novel experience.
I don't use the 40 that much, scared I'll break it. Its my smoker for cured meats though, sausages, andouille, boudin, bacon, etc.....
Did I mention pecan shells? They work outstanding without damaging a tree.
I love my setup, I am just gun-shy now with the MES40.
I like the cold smoker, I like the AMP's, I like the MES30, and I just wish they could make a MES40 that works as well as my MES30.