It's a constant "trial and error" with me and the CSK. Last weekend, I smoked some steaks, and even though I turned the controller all the way down (once the smoke was going), the smoke just kept coming. However, it was thin. I found the steaks "too smoky" but I was alone in that opinion. Everyone else thought they were perfect.
I've never gotten a smoke ring with the MES. Is that even possible with an electric smoker? I honestly don't know.
Smoke ring with an MES is possible, but it adds nothing to the meats flavor.
To get a smoke ring, you must burn a couple of charcoal brickets in the chip tray, and smoke the meat using some type of aux smoker. I have A-MAZE-N oval tubes, tubes, 5x8 tray, and a Masterbuilt Aux smoker. I did the above just to prove it could be done. Its just like my favorite current saying, "just because you can do a thing, doesn't mean you should".
Too smokey? Three causes, too much smoke (open the exhaust vent), too much smoke, you need not smoke the entire time you are cooking the meat or just cut back on your chips/pellets, change your wood type. If you are using hickoy/mesquite/oak quit and try a nice fruit or nut wood and see if it helps. Or any combination of the above. You want to find your smokers sweet spot. Thats where the smoker is happy and its easy on you.
Different people can taste smoke differently. My mom would not eat my Pop's smoke. I asked why once, se said it was too smokey. He was trying to smoke everything the same. Chicken/fish = mild smoke, pork middles smoke, and beef can handle anything. My go to smoke is pecan a medium smoke because I have pecan trees. But my favorite at the moment is apple/corn cob. Apply less smoke, vent more, try a different type sweeter smoke.