MES 40, chip loader issues

Discussion in 'Electric Smokers' started by bryanw20, Nov 14, 2014.

  1. bryanw20

    bryanw20 Newbie

    'New' MES 40, only used it 10-12 times so far; but the chip loader is acting up already.

    It's hard to turn; turn further than needed, and hard to remove & put back in.

    I think some of the issue is buildup on the loader, nearest the outside/handle area. Creasote? How do I clean this? ( I think this would help it turn easier) But what about my other issues? Normal? Fixable?

    Thanks
     
  2. I would try some vinegar but I don't know where it would build up Maybe on the loader flange and the inner seal. I use vinegar to clean everything in my smoker box The Grates go inside after each smoke.  Just a thought.  Jted
     
  3. bryanw20

    bryanw20 Newbie

    Thanks, I'll try vinegar & see what happens...


     
  4. dave from mesa

    dave from mesa Meat Mopper SMF Premier Member

    Maybe vinegar and a small wire brush.

    What kind of chips are you using? Were you getting LOTS of smoke?
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Vinegar should help.

    Have any of your smokes been bitter, or causing your tongue to tingle??

    If you're getting a lot of creosote there, you may be getting it on your food too.

    This is one of the reasons most MES owners go with an AMNPS.

    Burning chips in an electric smoker is a continuous cycle of No Smoke---Too much smoke---Light smoke---No smoke---Too much smoke---etc, etc, etc.

    An AMNPS gives you perfect (not too heavy), consistent, continuous smoke for up to 11 or 12 consecutive hours, without touching it.

    Bear
     
  6. bryanw20

    bryanw20 Newbie

    I'm obviously a new smoker, so I can't say much. I like the flavor, its not bitter.

    I've been using mostly apple and cherry, some pecan. I dont think its been that smokey, I imagined it to look like a locomotive or old casino, but its barely coming out the exit hole.
    I was thinking of getting an amps thingy. To use next week for a #14 Turkey. Recommend pellets or dust for the Mes?
     
  7. After seeing your photos I see what you mean about build up.  Vinegar on site will cut it also I would do as Dave and others suggested to scrub it with a brush and spring for a AMNPS  and you will never have that happen again
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    I use an AMNPS with pellets for smokes using over 200* smoker temp.

    And I use my AMNS with Dust for smokes under 200* smoker temps, because dust in an AMNS could light up & burn out at higher temps.

    If you're only going to get one of them, it should be the AMNPS, because you can use both Pellets & Dust in an AMNPS.

    Bear
     
  9. bryanw20

    bryanw20 Newbie

    Well I just ordered a tray/maze version, with apple dust. I was planning on using with my first attempt at a Turkey next week. I've done whistle chickens, but I imagine a big difference between 4# and 14#. I'm hoping 7-8 hours is enough at 240*.

    Where do I ser the tray? Under th he existing heater/chip smoker?
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    You never said if you have a Gen #1 or a Gen #2 MES.

    If you have a Gen #1 the AMNPS goes on the support bars in the bottom, to the left of the chip burner assembly.

    If you have a Ge #2, the best place is to remove the little water pan from the hole in the big slanted drip plate.

    Then put your AMNPS over that hole. Also put a foil pan under the hole, and something above the AMNPS to protect it from drippings.

    Bear
     
  11. red dog

    red dog Smoking Fanatic

    Must be a Gen 2. That loader looks nothing like my Gen 1. That's really odd. It shouldn't be doing that. Are you turning your loader back around after you dump the chips?
     
    Last edited: Nov 19, 2014
  12. bryanw20

    bryanw20 Newbie

    I assume Gen 2, it's only 2 months old.

    I have the slanted tray w/water bowl.

    Guess I should have ordered pellets since I"ll be cooking over 200; hope it works out.

    I'll search the site for a good 'traditional' flavor recipe. Brine with... I think I say a mayo under & over the skin, some seasonings, and set & forget for several hours.

    What else can I toss in the same time? (I have the 40"/4 rack)  I didn't like smoked white potatoes, they got hard on the outside, but sweet was awesome!
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    That +200* problem with Dust is when using it in an AMNS (Single interior walls).

    That might not be a problem with Dust in an AMNPS. Somebody who uses Dust in an AMNPS would have to tell you how it works at high temps.

    Bear
     
  14. daricksta

    daricksta Master of the Pit OTBS Member

    Bear, do you find that AMNS with Dust stays lit longer at those low temps or for cold smoking? I use my AMNPS for cold smoking. If the weather is damp and cold I've had issues with it going out but still more than enough smoke had been produced for good smoky cheese or salmon. I also think I cold smoke for too long as well.
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    I never tried to use Dust in my AMNPS.

    I use a freak AMNS for my Dust. It was when I was helping Todd experiment, and I gave him special measurements for my old MES 30. It's 5" X 11" with 3 wider rows & higher sides. I love it, but he never made any more of them. I think it was right before he invented step 2---the AMNPS, and interest moved away from AMNS toys and into AMNPS toys. Therefore I have the only one in captivity. It takes a lot of Dust to fill it, but it lasts 12 to 14 hours.

    I will give up my Amazing Smokers only when they pry them from my warm, sticky, smoky fingers!!!

    Bear
     
  16. daricksta

    daricksta Master of the Pit OTBS Member

    Ah, Bear, that final statement is one I can fully support and quote with pleasure.
     
  17. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    With that build up I would recommend taking the whole unit out, the build up is all the way in to were the chip tray is. Get a pail and a lot of vinegar. IMHO
     
  18. bryanw20

    bryanw20 Newbie

    Well I started, a little vinegar & wire brush. It started coming off, it's gonna take some work!

    What's all this alphabet soup AMNPS, AMNS???

    I hope I got the right stuff; being cheap I ordered a 'scratch & dent' (looks like new to me)  A-MAZE-N-PELLET-SMOKER 5X8, and added 4# apple dust. I got it in like 2 days (FAST!), and it had the dust & a bag of pit masters pellets included (not mentioned in the scratch & dent ad as included; but I now do see it in the regular priced version). So it does appear I can burn both dust & pellets.

    Prior to it arriving I did smoke a chuck roast, just a baby 2.5#, took ~6hrs (wrapped in foil after it stalled at 170 for an hour to get it to 190). It was OK, was hoping for better; but I think it was the wood flavor (I used a pre mixed oak, hickory & apple blend) and we don't seem to have a pallet for some of these non-sweet/fruit woods. It was tender; just not fall apart soft. I did get a big smoke going with each load of chips; but it quickly tapered off.
     
  19. dave from mesa

    dave from mesa Meat Mopper SMF Premier Member

    If you want fall apart tender cook it till 195-200. Any more than that and I find it mushy.

    You will like the AMNPS
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Maybe it depends on the smoker, because I never had any Mushy Chuckies, and I pull mine at about 205*. (190* should be good for slicing a Chucky)

    Here's a couple Step by Steps:

    Pulled Beef Chucky               

    Twin Chuckies      

    Bear
     
    Last edited: Nov 22, 2014

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