I love the ease of my MES, but it isn't giving me the smoke flavor I want in meats. Beans seem to absorb the flavor pretty well, but I have done a few butts and briskets and nothing is giving me what I want. I currently use lump charcoal and hickory chips in the tray, and I use a home made version of the AMNPS with pecan pellets. The homemade AMNPS keeps going about 3-4 hours, and I replenish chips every 25-30 minutes, and and a lump of charcoal every other chip load. Any other tips?