Yes, it sounds like a Gen 2. I have the MES30 Gen 1 & I do not use any pellets (wood chips only). I have been having great success with pork, so I did wings last time out (check my signature to see). From what I've read, chicken skin WILL be rubbery if smoked at low temps. When I did my wings, I used my Maverick probe to locate the hottest parts of my warmest racks & cranked it up to it's max- 275 degrees. Where I had the chicken in the smoker, it was actually going closer to 300. We ate a few of the wings that we weren't planning on saucing & the skin definitely wasn't rubbery. The bulk of them I sauced & stuck under the broiler in the oven for a couple of minutes to help crisp them up & to caramelize the sauce. They were excellent.
If the smoke you are referring to as going away after 3-5 minutes is the white, heavy, billowy stuff, that's normal. The thin, blue stuff that is harder to see (usually HARDER to photograph) & comes right after the heavier stuff, is what you want.
Hope I offered some kind of help.
Edited by Tumbleweed1 - 8/6/15 at 10:48am