MES newbie question

feenixfire · Jun 19, 2013

Hey all,
First what an awesome forum. I'm new to smoking, just got a masterbuilt 40" electric smoker and love it. Smoked some burgers and Mac n cheese, awesome. Trying pork shoulder soon and I was curious are you supposed to soak the wood chips before you put them in? I toss them in dry, have a few minutes of tons of smoke, then nada until the next dump. Also how often do you reload chips? Any tips on pork shoulder too would rock!

kathrynn · Jun 19, 2013

Welcome! Noticed that this is your 1st post here on SMF. Would you mind going over to Roll Call and introducing your self? We will be able to give you a proper Howdy and give some links to get you started in the right direction with the forum.

Kat

http://www.smokingmeatforums.com/f/133/roll-call

markyque · Jun 19, 2013

Hi and welcome...no soaking neccesary. You'll have to add chips every 30-40 minutes or purchase a smoke generator.

smokinhusker · Jun 19, 2013

Welcome and congrats on your new addiction!

I have an MES40 and do not soak the chips at all. I used to load about a 1/4 c every 45 minutes, but with a smoke generator from www.amazenproducts.com, you don't have to keep loading - Todd is a member here. The MES and an AMAZEN smoke generator are a match made in heaven.

Bearcarver · Jun 19, 2013

feenixfire said:
Hey all,
First what an awesome forum. I'm new to smoking, just got a masterbuilt 40" electric smoker and love it. Smoked some burgers and Mac n cheese, awesome. Trying pork shoulder soon and I was curious are you supposed to soak the wood chips before you put them in? I toss them in dry, have a few minutes of tons of smoke, then nada until the next dump. Also how often do you reload chips? Any tips on pork shoulder too would rock!

That's right---It's the nature of the Beast-----Dump in some chips------Too much smoke for awhile, tapering to nice smoke for a short while-----Tapering to no smoke.

Put more chips in----Same vicious cycle. Soaking does nothing.

Get an AMNPS-----Load it, light it, put it in the smoker------Gets you up to 11 hours of perfect smoke.

Bear

themule69 · Jun 19, 2013

I vote AMNPS also

Just my

.02 cents.jpg

themule69
Apr 24, 2013

Happy smoken.

David

roadkill cafe · Jun 19, 2013

An AMNPS is definitely the way to go. Todd designed them specifically for the MES. And welcome to SMF. Congrats on the MES 40!!!

hundet · Jun 22, 2013

Second smoke in my Mes 40, first using my AMNPS - but where do I put it? Tried on top of the water pan - liked it there but worried about drips from the ribs affecting it. Put it under water pan can't see it as well and not sure if it's getting enough air. Chip tray is out a bit and fill tube is out about an inch. Any suggestions?

Bearcarver · Jun 22, 2013

hundet said:
Second smoke in my Mes 40, first using my AMNPS - but where do I put it? Tried on top of the water pan - liked it there but worried about drips from the ribs affecting it. Put it under water pan can't see it as well and not sure if it's getting enough air. Chip tray is out a bit and fill tube is out about an inch. Any suggestions?

I take it you have the new model with the little water pan on the left:

If you put it on the water pan hole, remove the little water pan, and set a foil pan on the floor under the hole.

Then put the lowest shelf in, and a small foil pan above the AMNPS to protect it from drips.

I have not tried this, but if I had the new model I would try that.

Let us know how that works.

Bear

hundet · Jun 22, 2013

Well, after a 6 hour smoke, I was really happy with the amount of smoke I was getting. Then I pulled out my finished product. I found only about 1/2 the first row burned. I think I made the typical rookie mistake and didn't spend enough time getting the AMNPS started. The smoke I was seeing in the smoker was probably from drippings burning off. My turkey and beef ribs were really tasty, and although disappointed with the smoke, I'm not complaining about the end results. I know things will only get better.

CameraZOOM-20130622180035300.jpg

hundet
Jun 22, 2013

CameraZOOM-20130622180352917.jpg

hundet
Jun 22, 2013

I've got a chance to redeem myself. My wife has asked for pulled pork and chicken. Guess I'll have to do me some more smoking tomorrow.

Wish me luck!

geerock · Jun 22, 2013

Small chunks work great in the new generation mes. Air flow is limited with that small slot in the side exhaust. I dremeled out another slot in the vent to double the flow and pull the loader out about four or five inches. For long smokes the AMAZN tube or tray works great. And bearcarver's suggestion for placement and foil pan is exactly how I do it.

Bearcarver · Jun 23, 2013

hundet said:
Well, after a 6 hour smoke, I was really happy with the amount of smoke I was getting. Then I pulled out my finished product. I found only about 1/2 the first row burned. I think I made the typical rookie mistake and didn't spend enough time getting the AMNPS started. The smoke I was seeing in the smoker was probably from drippings burning off. My turkey and beef ribs were really tasty, and although disappointed with the smoke, I'm not complaining about the end results. I know things will only get better.

That could be steam you were seeing-----Fooled me once. Thought I was getting good smoke, but it was steam.

Bear

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