Ok, I now have a few smokes under my belt with my MES 40. So far I have used the stock wood chip tray for smoke generation.
So far every smoke that I have done the wife has felt that the smoke favor was way to much. I have done chicken thighs, beef jerky and just yesterday a Fatty.
I add wood chips about once an hour and only when I see no more smoke coming out of the top vent.
Should I just not add wood chip as often?
I have used different types of wood, I have tried Apple, hickory and Mesquite.