I read in a couple of places that my the very nature of electric smokers that use wood chips or pellets creosote buildup is not an issue. I think that creosote is more of a problem with stick burners and with charcoal. Most of don't even smoke above 250° and I think especially with the AMNPS not nearly enough smoke is generated to produce much if any creosote. I just did some reading and apparently inadequate airflow at high temperatures while smoking can cause creosote (smoke solids) to build up. So this just confirms what I just said about creosote in our MES units not being an issue.
Personally, how I get my smoker and AMNPS going is this: After placing the ET-733 probes where I want them I set the smoker temp at 275° although it's never going to get close to that before I put the meat in. I always have the top vent wide open. So, while the MES is warming up I fill as many rows of the AMNPS I think I'll need with the pellets of my choice, and then slather gelled alcohol on top the first inch, inside the lighting hole, and the first inch underneath. I light the gelled alcohol, set it down on the ground, and let it burn for 20-30 minutes. By that time the AMNPS is going strong and will stay lit throughout the smoke or until it's burned up all the pellets.
At about the 30 minute mark the MES is close to my set point if not right at it. It's then I put the meat in and insert the FOOD probe into the meat if I'm smoking brisket or pork shoulder. I then insert the AMNPS with the burning side facing the rear wall, close the door, and that's all she wrote until I need to turn the meat over or cover it with foil or something. It's really just that breezy and easy for me.