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Couple things after today's smoke.
1. Even in -3* temps the MES30 was able to keep ~235* chamber temps the whole time.
2. Putting a foil pan in the MES below the meat (even on the lowest shelf) seems to make the unit struggle to get up to temp in the 2nd rack down.
3. Filling the water pan...
Used this method today myself. Great results! Thanks Bear.
It was way cold here too I think -3 when I fired it up at 4am. MES30 did pretty good though. Kept the chamber ~235* all day and ~250 when the butt was foiled. Not too bad.
Chris
Smoked another butt today. MUCH better! I used an available probe on my new iGrill to monitor the chamber temp and it turns out the first butt was smoked at way too low a temp (as I was suspecting). This time around I was able to get ~ 7 pound butt up to 203* in about 8 hours. Went to 175...
Ok, so I did some testing today after calling Masterbuilt. The support gal told me a Maverick meat probe was not meant to measure air temp and that was likely the cause of the issue. Of course I know most on here do this without issue.... I did ask her if the smoker wasn't reading low why have...
Send it back or take it back?
I must have gotten a "new old stock" one as I literally just picked it up right before Christmas. I'll do some research on the new models here...
Chris
I am using a cord but it is a 12 gauge I use for my higher powered tools. The unit gets up to "275" very quickly probably 20 minutes or so (from ~30*).
It's fairly cold it was in the 30's today but sunny.
I am going to try either the close pin idea I saw in another temp thread or I will cut a...
Ok,
Maverick confirmed good. boiling water shows 212 on the nose. Tried running the smoker at 230* on the panel and the Maverick showed 186 centered on the 3rd shelf down. Not good.
I let the MES go through several heat cycles after I took the loin out to rest so I would think the internal...
Hi guys,
Let me start by saying that I have searched and read most if not all the MES temp threads. I know the Gen1 is deemed better than the Gen2. I know MB will possibly replace my control unit. I know a PID would solve the issue (not really, it would solve the temp issue but not the issue of...
Thanks Bear!
I believe we have some butcher paper around... hmm, maybe it's parchment paper. I'll have to look.
I'll do a thread when she comes off.
Chris
Thanks for this guide Bear. I put my flat on this morning at 6am. Should have some tasty brisket for dinner!
Question though. I am a bark guy, would wrapping in foil at say 170-180 allow more bark to form or should I stick to 160?
Thanks!
Chris
Thanks guys,
I got a good bark on it which I really like. The wife said it was great too! The wife must approve as she picked up some more meat to smoke today while she was at the store.
Chris
Not much history to draw on either but I can tell you I started "on time" according to the 1.5 - 2 hour per pound guideline and mine took 17 hours to get to 200*. So yeah dinner was NOT pulled pork. On the plus side breakfast was. :)
The general theme I found with some searching is the meat is...
Hey Bear,
Just out wondering what kind of difference you see between your control panel on your Maverick? I saw a post where your sensors are at a similar height in the box and you use this to adjust your heat shield to keep your box temps even side to side. This would make me think the two are...
Thanks!
I was using a remote digital thermo for the meat (Single Channel Maverick) . I plan to check the chamber temp with it tonight or tomorrow to see how control panel temp compares. Going to try a small Brisket Flat tomorrow or Thursday (Shhh.... this is the Pork section!).