I have had a MB 40" propane smoker and main complaint was temperature control. I could never seem to get the temp below 200F. Gas burner on low, minimal chips, etc. Not great when trying to smoke salmon, king mackerel, or other meats requiring low temps...160F or so. I recently replaced the propane smoker with the newest MES 30" (Model 20078715) and have used it one time to smoke a couple of 5 lb pork butts. Worked fantastic. Love how easy to use and accurate temp control. I want to smoke some salmon, but have question regarding getting the chips to smoke at the right time...or at all. 1. At what temperature do 'dry' wood chips (apple, hickory, cherry, etc.) start to smoke? 2. If I set the MES 30" at 160F, how long will the chips take to start smoking....or will they start smoking? I have been told I need at least 180F to 200F to get them to start smoking. Do I need to set the temp higher (200F) and once chips start to smoke reduce to desired smoking temp? 3. I assume chips added during rest of smoking process will start smoking because of the hot embers/smoldering chips already in the smoker? Any tips/techniques regarding starting and maintaining 'smoke' in an MES would be greatly appreciated.