I own the MES 30 and just love it to pieces. However, most of what I smoke seems to have a harsh aftertaste (to me, anyway). Is there such a thing as too much smoke? I use the A-MAZE-N Pellet Smoker--which I also love to pieces--but I usually have it smoking during the entire length of whatever I'm cooking. If I'm cooking a brisket or a couple of racks of pork ribs for 5-6 hours then that's how long I'll have the AMNPS going. Is this the correct way to do it or should I not have the pellet smoker going any more than 2-3 hours in a six-hour BBQ? Also, there is a difference of opinion as to whether the inside of the MES should be cleaned after every smoke. One group says to leave the interior alone because that's what makes the smoker "seasoned". Another group says its the grimy smoke buildup that creates harsh flavors along with creosote and that's what makes the food taste bad. I don't buy the creosote buildup claim but I'm on the fence as to whether the smoky residue buildup if helpful or hurtful. Presently, I don't clean the interior unless there are bits of dried meat and sauce clinging to the walls or there are grease/sauce drips on any of the trays or housings. I would love opinions on what might be causing the harsh aftertaste to what I smoke. I think I even tasted it on the cheddar and mozzarella cheeses I cold smoked last year. Thanks.