First couple times with (analog) MES we followed directions and got next to no smoke. We are used to offset smokers.
Did some research, and this works for us with our 30" analog MES:
We don't soak the chips. Fill chip pan completely (pack it in). Put in smoker. Add hot water to water pan. Close door. Turn smoker on high. When tbs appears (for us that's usually around 325-350 degrees f, 15-20 minutes) open, insert meat, close back up, turn control down to below medium. Temp should drop to about 225. Check on it now and then to be sure it's still at 225...adjust control as necessary. About 3-4 hours later, dump chip tray because no more smoke. Refill chip tray, add hot water to water pan if needed. Crank control back up until smoke reappears, crank down and repeat.
After using the MES several times a week for a few months, the thermostat broke and stayed on instead of cycling. (Yikes -- we were in the middle of hot smoking cured pork bellies). I called
Masterbuilt to order a new one, they asked when I bought it, and ended up sending it free of charge.
Fortunately, I realized what was happening before the bacon was over 175 so it is still good, just not as good as usual.