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.
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.