I am back on the Forum after a few years, since now I am retired and have more time for this. I just purchaced a new MES 40. I had my last one for about 8 years and I smoked it to death. For those of you who are interesed, I figured I would share some comparisons from the old to the new.
I do not like the new chiptray redesign. I was getting very little smoke at 130-140 Degrees, so I ordered the retro kit.
The wheels are nice.
I like the window. You would think it would be hard to keep clean, but I found that if you wipe it down with a wet paper towel after the smoke, it comes clean pretty easily.
I heard about the temperature disparity so I tried a few things. I put an oven thermometer in the smoker, set it for 250 Deg and checked the temps. When the smoker stabilized at 250 on the readout, the thermometer read 248. Not Bad.
I am also doing my first butt today. (Sorry, no Q-view this time) I put the meat probe in and also put in another probe from a digital thermometer that has proved accurate over the years. The two probes were about 10 Degrees apart at the start but as the temp approached 160 Deg, they are within 2 degrees apart. Not Bad.
This is a chart of the two probes, you can see the Butt entering the Plateau:
After all these years of owing an MES, I still don't get what the purpose of the water tray is. Most professional smokers I see do not have a water tray. I decided to try a little experiment today and smoke my butt without the tray. We shall see.
Also, I never foiled a butt before, they always seemed to come ot great without it, however in the spirit of trying someting new, I foiled at 160 degrees.
Well, hope all your smokes are great smokes,