I second the recommendation of putting a drip tray under the unit to catch the moisture leaking out of the front door. Also, I too have started leaving the water tray empty for most smoking. The MES smoker is very tight, and the moisture exuded from the meat will increase the internal humidity to the point where the water from the tray can't increase the humidity any further (100% is as far she can go), and the excess has to go somewhere, so it condenses on the coldest point, which is the front door, and runs down the inside of that door to the bottom, where it leaks out. The only time you
might want to add water is for something that contains no moisture of its own (like nuts). According to some things I have read, moisture is important to get the smoke to adhere to the food, so you do need moisture: you just don't need more than the hot air in the smoker can hold.
I've cleaned the gaskets and the frame to make sure the seal is as tight as possible, but that gasket material really isn't the right stuff to stop water; it is really only there to keep the smoke from escaping.
Here is a video on using the
Masterbuilt (probably the same model you have) and I've queued it up to the point where the woman demonstrates putting aluminum foil under the front of the unit. On mine, the water actually finds its way down to one of the feet and then to the floor, so I would recommend putting the foil completely under both feet (she only puts it under the door), and fold up the edges to contain the drips. Putting it under the feet also keeps it from blowing away.
Click on this link to hear someone talking about the problem:
Putting Foil Under the MES To Catch Drips
If you like "Alaska Granny" (the woman in this video -- I don't know her at all), here is a link to all of her MES smoker videos:
Alaska Granny's Smoker Videos
BTW, I just played a little of that video and she recommends soaking the chips. I think most people in this forum (including me) would recommend that you do NOT soak your wood chips.