The best kind of wood chips to use in a masterbuilt electric smoker are Oak wood chips which imparts a medium, smoky flavor which is stronger than most of the fruit woods but also lighter than hickory wood or mesquite wood.
Oak wood chips are better blended with apple, hickory or cherry woods for smoking although they work great by themselves as well.
A masterbuilt electric smoker will get as hot as 275 F which is the maximum temperature setting for the masterbuilt electric smoker.
To get your masterbuilt electric smoker to smoke more add some more wood chips to the wood try and hold the door open slightly to allow some heat to escape and force the heating element to come back on and get the wood smoking.
When smoking meats in a masterbuilt electric smoker you should add wood chips every hour of cooking time to keep the flavors of the meat rich.
The number of wood chips you will use in your masterbuilt electric smoker will depend on how long you will be smoking the meat.
Just keep adding wood chips to the tray every hour of cooking time.
To keep meat moist in an electric smoker you can use a water pan.
Place the water pan in the electric smoker with water, which helps to regulate the temperature and add moisture to the electric smoker and meat and prevents the meat from drying out.
Also don't open the smoker when not needed as it releases the heat and smoke and increases the cooking time.
The vent should be open on an electric smoker so the electric smoker will have a boost in smoke flow and give the food a unique flavor.
Some people prefer to have the vent on the electric smoker half open and others prefer the vent to wide open.
You should at least have the vent on the electric smoker wide open when starting the cooking process.
Another reason to run wide open is so that you don't get condensation inside the box and have the dreaded "black rain" dripping on your cook.
It's not uncommon for woodchips to catch fire in electric smokers.
To prevent this from happening, consider soaking your woodchips before using them with your electric smoker.
You can also try using the foil pouch or smokebox method to prevent heat from directly contacting the wood chips.
Also small cuts of meat will undoubtedly cook faster than larger pieces in the electric smoker.
If need be, I recommend flipping smaller cuts only once, preferably halfway through cooking.
Larger cuts will need at least more than one flip to result in tender and juicy pieces of meat.