I've used my MES on three or four occasions. Most of those were to smoke chicken on high heat (275F). No problem--lots of smoke. I also did ribs with no problem, I can't remember the temp I used. Today, I set out to do a pork shoulder at 215 for 6 hours. By this I mean that I set the smoker at 215 on the temperature guide on top (I don't have an oven thermometer for my smoker yet.)
The smoker just didn't make smoke, even though it was hot and the pork is cooking. I turned it up to 230 and got smoke for a while, but it exitinguished when I added some more chips. I tried turning it up again but still no smoke. The pork does seem to be cooking. Any suggestions?