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MES 40 Newbie fail - Page 2

post #21 of 31
Thread Starter 

Just wanted to clarify before I make another attempt this weekend.  When waiting for that 1/4-3/8" pull back should I wait until I have that across the whole rack, or just at the ends? Last time after 2 hours I had pull back, but it was really only at the ends.

post #22 of 31
Thread Starter 
Im back at it again....I put half a rack in by itself at 7:30am. Almost 4 hours later and virtually no pull back....the only thing I can think of is the fact that I didn't put any water in the dish....I covered it in foil and sat it in there empty. I only have that and one rack in the smoker. I even turned it up to 242 degrees with an hour preheat at 270. It's also directly connected to the outlet....I've run out of things to try....Any one here have any other ideas?
post #23 of 31
Can you post pics?
post #24 of 31

Do u want to sell your 40 inch. lol  Sorry.

 

Man, I'm no expert but I always get great ribs.

 

1 - The night before, I pull the membrane;

2 - rub mustard over the spare ribs;

3 - Use Jeff's rub (I also add 1 TBS of Cumin);

4 - Wrap in saran wrap;

5 - Next morning, preheat my MES 30 to 275 and 8 hrs;

6 - I get my MNPS loaded with a mixture of Hickory and Apple or Cherry;

7 - I keep my torch on the MNPS hole for 40 seconds and then let it burn for about 15 minutes or so adn then will blow out the fire. At this point the MNPS is smooking good;

8 - Once the smoker gets to 275, I'll open the door, throw in my rack and sprinkle some more rub on top;

9 - Insert teh MNPS into the bottom and then open the side wood tray and internal ash tray;

10 - I then turn the temperature down to 240 and verify that the vent is wide open;

11 - I don't do 3-2-1, I don't like the taste of the ribs. But I won't open the door until 4 hours later. At that point, I open just to spritz some apple juice on the ribs;

12 - For me, the entire cook time is 6 - 7 hours. By then, I have a perfect rack of ribs.

 

As people have told me, don't over think it. It just becomes a natural process.

 

Good luck!

post #25 of 31

I use more of the "bounce" test myself. after 6-7 hours at 225, they're done, it is just a matter of how far the collagens have melted down. Fall of the bone? no. I go for the pull off the bone tender. Sometime I foil, sometimes I don't, whatever I feel at the time. Test a rib to see if they are where you want them. dirty job but someone has to do it biggrin.gif. I really don't pay all that much attention to pull back. There are as many ways to tell if ribs are done as there are rib cooks. I am not cooking for competition so I am not worried about presentation, just what tastes good. I use sauces on my ribs that are not allowed in competition but make some darn good ribs. My point is don't overthink it or it will drive you nuts. It's just bbq. Have fun with it.

post #26 of 31
Thread Starter 

Ok, I think i found out what my problem is/was.  I only put one rack in teh smoker this weekend and on that rack I had a potato with two different thermometers & half a rack of baby backs.  I set the MES to 225 and waited...and waited...the thermo never made it to 225 after hours.  I upped the temp to 250 on the MES and the thermo made it up to 211-215.  I even upped the MES to 265 and the thermo never made it past 245.  Since I found this out late I kept the temp at 255 and the thermo in the potato read between 226-230.  After doing that for an additional hour (total cook time approaching 5 hours).  I had about 1/8-1/4" pullback.  I used the bounce test and them seemed to almost break which was what i was looking for.  I foiled and sprayed on apple juice.  I was able to get them to be close to fall off the bone after about 2hrs and 10 mins in foil.  i sauced and put back in the smoker for another 30 mins and they turned out great.  No q view because I was thinking they would turn out bad again.  next time I'll pre-heat the smoker at 270 for an hour and then keep the temp at 255 for 2 hours and see how much pull back and bounce or 'flimsiness' I have at that point.  Slowly but surely I'm getting to know my smoker better.

post #27 of 31

I'm seriously wondering if you have a bad unit. My first MES was flawed. It would never turn on. I called Masterbuilt and they had me running a few tests on the unit. I bought the unit from Amazon and they shipped me a new unit (via overnight mail). I haven't had a problem since.

 

Dude, you're seriously doing way to much work and thinking!

post #28 of 31



 

Quote:
Originally Posted by kryinggame View Post

I'm seriously wondering if you have a bad unit. My first MES was flawed. It would never turn on. I called Masterbuilt and they had me running a few tests on the unit. I bought the unit from Amazon and they shipped me a new unit (via overnight mail). I haven't had a problem since.

 

Dude, you're seriously doing way to much work and thinking!


I agree.  The reason to get the MES is so you can be lazy!  Well, that was my reason at least!!  I would call Masterbuilt and ask.  Be prepared to be waiting for a rep for a while though.  For as long as it takes them to answer calls, i think they only have two and one is always on vacation!

 

bigfish
 

 

post #29 of 31
Thread Starter 
I'll do that. It sucks I didn't do this sooner. If its bad I'll have to pay for a new one and this was only used a handful of times.
post #30 of 31

Topless,

Are you using an extension cord ? If so, make sure it's at least 12ga wire. Otherwise it might be a defective MES.

post #31 of 31

Sorry, Just read your post that you're directly plugged into an outlet.

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