Yes, the MES has trouble making smoke at the lower temp settings. You have a few options though..
A) take a soup can, punch a few small holes in the side near the bottom. Put in a chunk of lump charcoal (lit of course, but not to much), and some wood on top. You should be able to put this on the bottom of the MES to the left of the heating element/chip tray. A probe thermometer in the smoker would also help you keep an accurate eye on the temps. Try not to let it go over 100.
B) Similar to A above, but get some flexible foil dryer vent hose from a home improvement/hardware store. Put the MES up on a shelf or something, and stuff one end into the hole where you normally load chips and then hang the other end over the top of the soup can that's on the ground lower than the MES. The smoke will rise through the tube but cool as it goes. You may have to fiddle with this method to get good flow though.
The best way would be to build a large 1/4" or thinner plywood box with the vent going into it, so more of the heat escapes.
I have an MES, and I'm speaking from experience the first time I made bacon. I've since built a large wood box and use a hot plate inside it to smoke the wood. :)