First of all I would like to say hello everyone, great forum here. So, I just got an MES30 for Father's Day. I pre-seasoned it exactly as the instructions suggested, I felt like there was a lot of smoke coming out but wasn't paying that much attention due to my lack of experience. I tried to do a test run tonight and smoke a 1/2 lb of shrimp for my wife and I to make some salads and it was not good. I had them going to 20 to 30 minutes at 200 F. I over cooked them a bit but that wasn't the issue, I had a ton of white smoke and it smelt and tasted like a bon fire or just burnt kind of, not good. I ran to the store and grabbed some hot dog wieners to make a cheap 2nd attempt at getting good smoke but again I had bad smelling excessive white smoke. With the shrimp I did not soak the wood chips, with the hotdogs I did about 25 minutes, not much difference with the end result... terrible. i am using Western Mesquite bbq wood chips. Not sure if this matters. Also with the shrimp i filled the chip loader as much as I could with dry chips, with the hotdogs I put about half as much but soaked them. I have a crowd coming over saturday and really wanted to do a decent pulled pork, I have read everything and watched every youtube video possible and feel like i can pull it off but I just can't get good smoke. So I guess my questions are as follows... 1.)Why am I getting nasty/excessive/burnt/white smoke and not the majestic thin blue smoke I hear about? off topic but have been wondering... 2.)Do I need to preheat the smoker to desired temp, then add chips, then add meat? If so how long do I let the chips sit before I add meat? Until I see smoke? 3.)Once I wrap the pork butt and put it in a cooler how long can I let it sit before pulling it? I dont want to do all that work and then ruin it. Thanks a lot to anyone who spends time reading this, all feedback is truly appreciated, glad to be a part of this community.