Huge Thank you to the person who recommended using a couple of lumps of charcoal in the chip tray!!!
I bought a propane torch and borrowed a couple of lumps of charcoal from my neighbor. Grabbed the charcoal with a pair of metal tongs and put the torch to them for about a minute each and then dropped them into the chip tray. The smoker was already preheated and set to 250 degrees.
I opened the vent all the way.
Added a 1/2 cup of dry wood chips and within 5 minutes had smoke blowing out the vent 4 feet high! I choked it down to 1/2 open and it still smoked like a chimney!
The two lumps of charcoal lasted for the whole 4 hours I was smoking.
------ A couple of notes. ----------
You have to add news chips every 15 - 30 minutes depending on how you have the vents set.
After one hour, I lowered the temp to 220 and the smoke continued to pump out the vent.
During the final smoke, I discovered a new trick that worked awesome.
I opened the shoot where you add chips pulling it out about an inch and turned it up side down to allow oxygen to get into the chip tray, then I closed the vent on top down all the way. The smoke continued to billow out!
Flavors were fantastic.
There was no loss in how the smoker performed.
Easy Peasy Lemon Squeezie fix to make the
Masterbuilt Electric Smoker Smoke like Cheech and Chong!