Masterbuilt temperature question

Discussion in 'Electric Smokers' started by johnnie2130, Dec 27, 2007.

  1. johnnie2130

    johnnie2130 Meat Mopper

    This is my second time to use my MES. Yesterday I put two small chickens and a rack of baby backs on it. Set the smoker temp at 275 (max for MES). The temp only got to 250-260 the entire time.

    Today I have 4 1/2 racks of baby backs. The smoker temp is set to about 260-270. The smoker temp is only getting to about 210. That's with the damper open about half way. When it's closed that's the only time the smoker temp rises.

    It's about 50 degrees here with not much wind. Any ideas why it won't heat up more? Is this how the MES work? Any thoughts are appreciated.
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    That does not sound right, I have smoked with my MES as cold as -20º. Make sure the smoker is out of the wind, but it sounds like the controller or heating element to me..... Give Masterbuilt a call on Wednesday, hpefully they can trouble shoot over the phone and send a replacement part. They are a great company that stands behind thier products, I have no complaints with the experiences I have had with them.
  3. johnnie2130

    johnnie2130 Meat Mopper

    It's not really in much wind at all and the temp is 50 degrees. It's not cold outside. This is only the second time I've used it. It was a Christmas gift. Should I ask for a part replacement or another smoker?

    Will these ribs eventually cook at such a low smoker temp?
  4. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Since it is so new, possibly the retailer may give you a new one and turn yoursinto Masterbuilt for warranty for you? Be sure and let us know how it works out.

    If the ribs have gotten plenty of smoke you can switch them to an oven. 210º might be a long wait..... I smoke ribs 225º to 245º.
  5. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    I should add, these are just my thoughts. Another member here may have another idea or an easy fix for you.
  6. johnnie2130

    johnnie2130 Meat Mopper

    I'm going to call Masterbuilt tomorrow and see what they say.

    I'm smoking these using the 3-2-1 method. They've been on the smoker for three hours, then we wrapped them in foil. They're currently in foil. If I need to put them in the oven, what do I need to do? Set the oven temp at 240* or so? How long should they stay in the oven and will they still be as tender? Keep the foil on them in the oven?
  7. richtee

    richtee Smoking Guru OTBS Member

    Yep 250 is what I use. Keep 'em wrapped for a while. Maybe an hour. are they baby backs or full spares? Open one up and give a bone a tug/twist. When they begin to break free, take off the foil and leave in oven to firm up the meat, and sauce if ya like... or mop once more.

    Ahh Babys... maybe a half hour foiled then check...
  8. johnnie2130

    johnnie2130 Meat Mopper

    Do everything you just said in the oven? Or did you mean part on the smoker and part in the oven?
  9. richtee

    richtee Smoking Guru OTBS Member

    How they doin in the oven?
  10. You should turn the smoker on first and get it up to temperature before putting the meat in. And don't put cold meat in it should be room temp. Hopefully it starts working or you can get another one. My MES works great up to 275. Good luck.
  11. johnnie2130

    johnnie2130 Meat Mopper

    We did preheat the MES and the meat was room temp.

    How much meat do you have on your MES when it's at 275? Also, how much water do you have in the pan when you smoke? The lady at Masterbuilt said that makes a big difference.
  12. fatback joe

    fatback joe Master of the Pit OTBS Member

    Wonder if that lady has ever used the product. [​IMG][​IMG]
  13. johnnie2130

    johnnie2130 Meat Mopper

    It sounded like she was just trying to avoid having to send a new part or replace the one I have.
  14. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    I'd question what good is the stated maximum temperature if you can only achieve it when the water pan is patially empty with little or no food in it.

    Since most smoking is done at temperatures between 225 - 250 I would think the unit should be capable of doing that with meat on each of the stock shelves.
  15. illini

    illini Smoking Fanatic OTBS Member

    Have been following this thread with interest and curiosity.
    Sounds to me like you are operating the MES properly but I do have some thoughts.

    Have you checked the voltage at the outlet you are plugging the smoker into? Is it 115v or higher?

    When you state that the temp indication does not reach the temp that you select on the controller does the red LED stay on continuously? This indicates that power is being applied to the cal-rod unit. If it goes out (red LED) the controller is saying that the pit temp has reached the set temp.

    Do you leave the wood tray inserted all the way at all times except for loading chips? Leaving the tray even partially open will greatly increase the airflow and make a greater demand on the heating element.

    If you are doing all of these things correctly and having the problem that you speak of my suggestion is that you must have Masterbuilt resolve the situation. I have heating capacity to spare at all times. My red LED is on about 60percent of the time in the severest of conditions
  16. johnnie2130

    johnnie2130 Meat Mopper

    I just talked to the same lady at Masterbuilt. She said she thinks my problem is being caused by having too much water in the pan. My pan was probably 1/2 to 3/4 full, but it's not a big pan. She said I should get temps up to 260 simply be using only 1/4 of water in the pan with meat on every rack. For some reason I don't think that's my problem, but I guess all I can do is try this because she isn't offering anymore help as of now.
  17. illini

    illini Smoking Fanatic OTBS Member

    I have had my MES for about 2 years. It works just fine from no water to full of water in the pan .
    That being said 1/4 full is about right but not relevant to the problem you report.
  18. johnnie2130

    johnnie2130 Meat Mopper

    Where is the red LED light located that you mentioned? I just want to be sure I answer your question correctly.

    The wood tray is definitely inserted all the way unless we add chips which isn't often at all.

    I haven't tested the voltage on that outlet. I guess I need to do that.
  19. johnnie2130

    johnnie2130 Meat Mopper

    That's what she said my problem is. I don't think that's my problem either.
  20. illini

    illini Smoking Fanatic OTBS Member

    My smoker is older than yours but I assume the controller on the top is the same.

    There is a green LED that shows you have it turned on and a red LED that shows when the heater is operating.

    Both are on the controller the green LED will go on or off as you push the on/off button. the Red LED lights after you set the temp and time functions according to what you want. This indicates the cal-rod is operating.

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