MES 40" from Sams online

You can look at the metal tag on the back upper left of the unit and see what the watt rating is, the new smokers will say 1200 watt's.  I have had mine for a few months now and have not had any problems, but I am usually around 235-245 deg.  I am still adding chips about every 1/2 hour, but some say you can go longer.

In my opinion 40" models have generally not had the issues with keeping chips smoldering.  Below are the pics ronp took of the wood chip tray and mount/holder.  From what I can tell the only difference between the new and older models is the tray is half the size, and the slide rails may be slightly higher away from the element.  The rails height shouldn't be an issue with the new extra wattage.

 

I have the 800 watt 40" and have had the same issues w/ the thermometer. the high end is accurate but on the lower end it can be as much as 20 degrees off.

My older 40" with 800 watt, temp reads low about 15-20º. 

BobbyGee said:

FYI- I smoked a butt over the weekend and the outside of the chips did turn to white ash.They did not completely burn away and once they were covered with the ash they stoppped producing smoke.I just had to add chips every 30 minutes or so and empty out the tray every third chip load(1-1/2 hour or so).I like the 40" and decided to keep it.I'm just a going to buy or make a smoke generator to make my life easier.Thanx for all the input guys.  

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I purchased this unit a couple days ago. Cooked a pork tender loin yesterday. Turned out nice. Like you I noticed my chip were not burning all the way to ash but put out nice smoke. I loaded chips every 45 min or so when the smoke seem to be stopping. I kept the vent full open as others here have suggested. Right now I'm smoking some whole chickens. This time I am loading much smaller amounts of chips and they seem to be burning completely to white ash. Since they are burning more complete I'm finding I can still go 40 min to and hour without loading more. Another thing I am trying is leaving the vent closed once the chips are going good. This also seems to work fine as I have a nice thin blue steady smoke coming out of the closed vent and also some escaping thru the chip loader. FYI as others have mentioned I am NOT soaking my chips so this probally helps to keep them burning. The instructions do say to smoke with the vent closed to retain heat and moisture and that does make sense if your not having any issues with keeping your chips smoking good. So owned the unit for 2 days and have smoked twice. HMM what will I smoke tomorrow? This is already addicting:)
 

Most people on here say to leave the vent full open while cooking, something to do about creosote and making things taste bad.  But if it is working for you I guess don't worry about it.

As far as what to do next.....  Just look through the forums and see what sounds good.  Also look at the monthly throwdowns you will pick up a few good ideas.

Smoked Chili Reyenos

Smoked Corn

Smoked Twice baked potatoes

Fatties

ABT's (you have to try them)

Bratwurst

Deviled Eggs (interesting)

Short ribs

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This is just the short list from when I got my MES earlier this year!

Most people on here say to leave the vent full open while cooking, something to do about creosote and making things taste bad.  But if it is working for you I guess don't worry about it.
 I agree.