MES 40 Temps

Discussion in 'Electric Smokers' started by sodak, Jul 28, 2013.

  1. sodak

    sodak Newbie

    Only having had my MES 40 for a couple of weeks, I decided to try to figure how much hotter the smoker is compared to the temp I have it set at.  So I took a 5 hour chunk of time when the door had been closed for at least the first hour and wrote down times, temp setting, Hi temp and Low temp.  I was hoping somebody here could maybe help me figure out what my temp diffenence was.  

    So I was cooking a brisket using Bears step by step guide and it was suppose to cook at 220*.  I knew my smoker ran hot so I started at 213* instead.  The average temp of the smoker for the 2 hour and 45 minutes (taking temp readings twice on my Maverick ME732) was 226*.  So I decided to drop the temp on the smoker to 210 figuring it would maybe drop it right where I want it and the avg temp actually went up to 227.5* for the next 2 hours also taking 2 temp reads.  

    Is this normal for the set temp to go down but cabinet temp to go up?  It seems to me that my MES is bout 10* off, or should I try to be more exact and go with like 13* or 14* less when I use it?  I did this on the assumption that when you cook on an MES40 you are looking at your cooking temp to be an average since it can't keep a consistent temp, is my thinking right?

    Sorry, I don't have any pics of my brisket between the time experiment and being really hungry when it was done, I forgot.  I can tell you it was good and I thank Bear for the help guide.

    Any thoughts would be greatly appreciated.
  2. My old generation MES has about a 3 deg swing. I have sand in the water pan covered in foil.

    Your water is evaperating. I think

  3. sodak

    sodak Newbie

    Thanks for the reply.  After I read it, I remembered I didn't use any water because I was trying my AMNPS that I had just received in the mail.  I have been reading about the sand method.  How much sand do you put in it and then cover if with foil?
  4. s2k9k

    s2k9k AMNPS Test Group

    It was probably the brisket warming up. When you put cold meat in the smoker the temp will usually drop and as the meat warms up the temp will come up. A brisket is a pretty large mass so it's temp will greatly affect chamber temp.

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