Howdee........ I have an MES30 also. I love mine. I have had an electric at the house for 30+ years and its the berries. This is going to get long probably so get ya a drink.
Electrics are not the same as fire burners and are not meant to be. They both have pros and cons. Electric does not require fire tending. No lifting the lid once an hour all night long. But not requiring such the electric requires less smoke, less moisture, less worry/ By keeping the door closed you do not lose smoke, you do not lose moisture, you do not lose temperature. Kewl.
By doing so you get a less pronounced smoke taste and no smoke ring and no flavors absorbed from a flavored water pan. You don't need the water tray. BUT you must keeep the door closed. That mean no moping, no spritzing, no saucing for the most part. You have moisture retained you don't need anymore.
I have read every time you open the door it adds 15 mins. to the smoke to regain temp. Its an electric smokers weak spot. Think of it as the difference between an electric and a gas stove. Electric is slow to heat but holds a constant temp. Gas reheats quickly. The same with smokers. Personally I think 15 is a bit much but think of how even one door open and hour say at a 10min. loss would add up on and 24 hour smoke. So its important to keep that door closed.
Its said that smoke is absorbed at an optimum rate from 100 to 140 degrees, above and below this have diminished results. So unless you have a yard fulla chips you don't need more than a 2 3 4 hour smoke. Each charge of smoke chips is good for approx, 45 mins. if you regulate your vent. It takes practice.
BUT in this world of wonders lets talk about a couple of things to make your smoke worry free.
Remember keep the door shut? Well there is an A-MAZ-N product, an aux. smoke generator that can produce beautiful smoke for up to 18 hours without opening the door. ZOMG. It uses pellets, its clean, it totally worry free.
Next product, not knowing your exact level of smoke mastery there is another miracle product called an RF thermometer. Its remote control, and will alarm like a clock when the meat is perfect and ready to eat. It makes learming to smoke much more pleasurable and friends and fa,ily have less visits to the Emergency room. Not only can you eat what you mess up but its good!
Lastly but not least, wet chips. This is 100% my opinion on soaking chips. Smoking chips does nothing but allow the chips to begin smoking later in the heat cycle. Why would that be good? Remember that optimum absorption temp range, 100 to 140? It allows you to get closer to that temp before starting the smoke. If that is not true, I can't imagine another reason. Most here disregard soaking. If its to add moisture, you don't need any.
So, 100 to 140 perfect smoke, if you are using chips regulate, if you are using aux. smoke generator the consensus around here is to open it full. No need to soak chips, no need for water pan or added moisture. DO NOT open the door. RF thermometer and aux smoke generator are your friends. (If you get a generator get a blow torch to light it). Most smoking I do is around 220 but occasionally it can get to 250.
BTW Aux. smoke generator allows for cold smokes something you are going to want to try!
Enjoy smoking, its not about stress or worrying, its against the rules actually! Take notes in a dedicated journal or notebook so you know what you did, want to try, and want to come here and discuss.
Its a load of fun....... hope it helps. Have fun and enjoy the smoke.