Have a few questions about the mes. I have had mine for a month or so and have done several smokes on it so far. I have found it to be fairly accurate on the temp setting and meat probe is within 2-3 degrees of my external digital probe (it is mes 30 Bluetooth with built in meat probe). The issue I am having is with the smoke being generated. It doesn't have an issue making smoke just goes through chips rather quickly but the food coming out doesn't have as strong of a smoke flavor as I would expect. I have done several pork butts, couple turkeys, couple chickens, and several racks of ribs so far. I have been using hickory chips and last pork butt I loaded chips every 30 minutes for the entire cook and didn't wrap during cook and it still doesn't seem to have strong smoke flavor. I'm used to smoking on a 300 gallon propane tank with a wood stove connected to it set up like a very large offset smoker, and have used an Orion cooker, and wsm so I am used to charcoal/wood smoking but completely new to electric smokers. All of the other cookers give a stout smoke flavor and have to be careful of over smoking. My question is there anything I can do to get the same stronger flavor out of the electric?? I'm not opposed to modifying to make it happen and have actually been wondering about amnps tray or mailbox mod or similar to try and achieve stronger flavor. I am going to try mesquite on my next smoke but I should have much stronger flavor than I currently am getting using hickory. The chips smolder completely to ash when they're done but flavor is light.
