I have had this smoker for 4 years and my only complaint is the chip box. It does not seem to be big enough, have to constantly add chips. Any ideas?
Yes, don't use so much. LOL
You can increase the chip/smoke time considerably my regulating your vent. As an example, using an AMAZIN pellet tray, I know you said chips, when is advertised I believe at 12 hours of smoke, I can normally get 18+ hours simply by regulation the exhaust vent on my MES30.
Also don't start with your chip tray in the box. Optimum smoke absorption is said to be 100 to 140 Internal temperature of the meat. of course above and below do allow some smoke to be absorbed, but why waste it when its not running at the primo temp?
I fill the tray to continuously cover the bottom of the tray. Mine has a chip loader, I can add a full measure of chips twice easily and it get a complete burn. You need that complete burn, you are smoking at max efficiency getting the good smoke, but you are also clearing the old chips which will act as insulation from the chip tray causing incomplete burns.
I hear some say they use chunks or plugs, I simply have no problem with chips. Remember its a 40 degree smoke optimum smoke absorption window. The rest of the time you are just making smoke although getting little on the meat.
BTW these are only my personal observations, but I have had various electric smokers for 30+ years.
Vent regulation, time your smoke window, complete burn and reload. Unless I am cooking really hot, A chip tray and two of the reloaders are easily good for a 5/6 hour smoke. Actually longer because the meat will be too warm to take much smoke.
Welcome to the boards!