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Update: While placing the chip tray right on the heating element worked, I no longer use the chip tray at all. I only use the tube set in the bottom of the unit, or on the lower rack, depending on the situation. I have both the 6" and 12" tubes and use them ALL the time. For me, the combination...

Just started with a vengeance. MES 30" and a Genesis with 12" Amazen tube. I've already learned so much from the experts here. Most fun I've had in a long time!

Yesterday smoked salmon, thick tuna, tile fish, rainbow trout, and mahi all at the same time. Same simple brine, brown sugar, kosher salt, garlic paste. Used apple chips in my 30" MES and it all turned out great. Just had to keep an eye on it and pull stuff out as it came to temp... trout...

Some electronic thermometers come with a clip for the ambient probe holding it in air above the grate. I like the wood block idea, though. Toss it in there and you're ready to go.

My KISS approach to getting smoke on lower temp sessions in my MES was to simply remove the chip tray AND the rail it sits on... then setting a small Weber aluminum tray directly on the heating element. Smoke is no problem at 160 degree setting.

Another hello from SC! I'm also new to the site... new to smoking, as well... and I also bought a MES 30"... the Bluetooth model. The learning curve this past weekend was steep, but fairly quick due to so much info on the site. Comments... the Bluetooth is cool, and I don't have ANY problems...

Exactly as I did yesterday... same brine... apple wood. Turned out fantastic. My wife - who love loves love smoked salmon - was very impressed! For my first run at salmon, it was a great success.

Just got the bluetooth model... mistake, but that's another thread.  I couldn't get any smoke at low temps... so, I removed the little rack that the wood chip tray slides over and let the tray sit directly on the heating element. Problem solved. I have ordered an Amazen tube, so hope to use it...