Ok so i just picked up a used MES 30" for fairly cheap and it's in pretty great shape. Now i assume i know the answer to this but maybe not. So i threw it on tonight just to check how quickly the unit got up to temp, fairly quickly (about 25 minutes to get to 250. Now my problem is when i turned it on the digital control read 35F which i thought was strange. So i let it sit for about 15 minutes and it had only gotten up to 100F which i thought was really strange. So i took a meat thermo i had and stuck it in through the vent holes, and it read 175F. So, my question is, where is the thermostat located, can it be replaced or possibly need cleaning or something. Or do i just take the ~70 degree off of what i want the actual temperature to be?
Newbie here in philly
- Thread starter xjncoguyx
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:welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 900,000 posts describing it!
The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!
We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!
Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!
You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
The MES's are notorious for the therms and controllers being off. You would probably be best off just investing in a good dual probe digital therm like the Maverick ET-732 and use it to monitor your smoker temp.
The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!
We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!
Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!
You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
The MES's are notorious for the therms and controllers being off. You would probably be best off just investing in a good dual probe digital therm like the Maverick ET-732 and use it to monitor your smoker temp.
Yeah, i've heard the mavericks are pretty legit. Like i said i have a digital meat thermo that i checked the temp with so yeah i'll probably just do that and adjust for what the actual readings are. I actually already started day 1 of jeffs e-course earlier today. I had signed up for bbq-brethren earlier because a buddy of mine was on there and stumble upon you guys today. The forum layout is much nicer over here and everything is super easily accessible.
Im kinda bumming right now though, im running it just to see how it operates and it smells amazing but alas there is no meat on it until tomorrow. Gonna run some thighs and see how it does. I'll be sure to take a bunch of pictures.
Im kinda bumming right now though, im running it just to see how it operates and it smells amazing but alas there is no meat on it until tomorrow. Gonna run some thighs and see how it does. I'll be sure to take a bunch of pictures.
smokinhusker
Legendary Pitmaster
Welcome to the forums! Glad you've joined us. You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food! There are lots of friendly and knowledgeable folks here who really enjoy helping one another. Just ask any time you need help and you'll get plenty!
Red
Red
If you didn't read the "Terms of Service" notes.....please do. There are a few things that everyone should know about those pesky little rules before plunging into the forums. Just a teeny bit of information for some of the rules here at SMF before you get started, off site links are not allowed.
http://www.smokingmeatforums.com/a/terms-of-service.
If you need any help roaming around the forums....give me a shout. I will be happy to help out!
Kat
I've been on numerous forums throughout the years of all different types. Im assuming the TOS is pretty much my #1 and only life rule.to SMF! We are so glad you joined us!
If you didn't read the "Terms of Service" notes.....please do. There are a few things that everyone should know about those pesky little rules before plunging into the forums. Just a teeny bit of information for some of the rules here at SMF before you get started, off site links are not allowed.
http://www.smokingmeatforums.com/a/terms-of-service.
If you need any help roaming around the forums....give me a shout. I will be happy to help out!
Kat
It sounds simple but really if you're just cool then life is a lot easier and a lot less headaches.
Appreciate the offer to help
P.S. Im also a pretty big homebrewer as well so if anyone has questions about brewing im sure i can be of service.
Last edited by a moderator:
dwsmith43
Fire Starter
Good luck on getting the temp thing figured out. Guess you edited the language. I couldn't find the problem.
Yeah i spoke with someone who also has an MES he said the temp on the digital readout is not usually 100% accurate so it's a good idea to get a probe, i'll probably go with the maverick and just kind of calibrate off that. Im going to give the sensor a little scrubbing when i get home just in case it's got a layer of soot on it or something throwing it off. It seems as though everyone i know is getting into smoking though so it'll be cool to exchange recipes/techniques/etc. Plus of course eat all the delicious bbq
You are so right...be nice....and "play around the smokers" and everyone get along. No Politics...No Religion...no off site links...and no Ugly words and all will be golden!
Kat
Kat
themule69
Epic Pitmaster
bigridgeback
Smoke Blower
Really tasty, i probably could've used a little less smoke or even a different wood. The hickory was fairly prominent, but it was still good. The hickory will probably be really good on the ribs im planning on smoking this weekend.The thighs look good how did they taste.
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