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MES40 Vent Question

post #1 of 8
Thread Starter 
I'm getting ready to start my first smoke in my MES 40 and wanted a bit of advise on where the vent opening should be ...? I was going to start with it half open (or half closed ... if your a water half empty type person)... then after hitting temp on the meat and wraping it, close off the vent completely. This is a boston butt.
post #2 of 8

When smoking exhaust vent needs to be fully open!!

 Only time i close mine is to preheat and for storage.

post #3 of 8

I like to leave a little over 1/2 way open.   I am using an AMNS so it's not a real heavy smoke. 

post #4 of 8
Quote:
Originally Posted by eman View Post

When smoking exhaust vent needs to be fully open!!

 Only time i close mine is to preheat and for storage.


Same-Same Me!!

Except when only using the AMNS (cheese)--Then I close it half way.

 

Bear

 

post #5 of 8

Agree with the above, Bear & eman.

post #6 of 8
Thread Starter 

Thanks for the quick replies... I'll most likely get the AMNS in a few weeks, vent is fully open and I'm going to guess if I keep poking the butt with a sharp pointy stick it isn't going to make it move any faster... maybe the wife needs to take note of that...lol

I am using soaked wood chips (not chunks) for this first burn (smoke), about how often should I need to add more(?) or is it a just watch the thin smoke tapper off?

Tut

post #7 of 8
Quote:
Originally Posted by CallMeTut View Post

Thanks for the quick replies... I'll most likely get the AMNS in a few weeks, vent is fully open and I'm going to guess if I keep poking the butt with a sharp pointy stick it isn't going to make it move any faster... maybe the wife needs to take note of that...lol

I am using soaked wood chips (not chunks) for this first burn (smoke), about how often should I need to add more(?) or is it a just watch the thin smoke tapper off?

Tut

 

On the poking your butt with a pointy stick!---->laugh1.gif-----------But it works on cows.

 

I never soak chips or chunks, if I use them, and IMO, it is watch smoke to see when to add more.

 

Bear
 

 

post #8 of 8

The top vent needs to be wide open..

 

If ya keep opening the door to poke it ..it's gonna take forever..

 

Here's a little reading for ya!!

 

  Have a great day!!

 

http://www.smokingmeatforums.com/search.php?search=MES40+Vent+ 

 

 

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-

soflaquer 

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