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Moving from MES-30 to MES-40

post #1 of 3
Thread Starter 

Shot my mouth off and my son is taking my MES-30. th_crybaby2.gif

 

I've been reading the MES-40 threads. 

 

1. I've calibrated my thermometers for profiling the new MES-40 when it arrives.

2. I'm planning to pull the water pan. I've never used the one in the MES-30, so I shouldn't miss it.

 

Questions:

 

1. Where is the best place to put my AMNPS? And how do others keep fat from dripping in it?

2. Does anyone have problems with fat/grease dropping on the smoker floor? Is so, how do I deal with it. I'm not a neat freak, but do believe in basic hygiene. 

3. How much heat escapes through the glass window I may never clean?

 

What basic mods should I consider?

 

Don (aka holyfeld)

post #2 of 3
Keep in mind that the new models may have a different design than your 30 had. Was your 30 an older or new generation design.
post #3 of 3
Thread Starter 
Quote:
Originally Posted by geerock View Post

Keep in mind that the new models may have a different design than your 30 had. Was your 30 an older or new generation design.

 

I'd call my MES-30 the in between generation. It has the window I don't bother cleaning (I smoke to temp, not looks) and the digital controller on top/rear with a remote. Door opens on the left. The "older" model had no window and an analog controller. The "new" generation has larger window and top/front mounted controller. Door opens on the right.

 

I'm getting consistently good results with what I smoke. Mainly butt, ribs and chicken. The few times I smoked brisket (packers), even the smallest ones I could find laid on the smoker's sides. The MES-40 is large enough that won't happen.

 

I'm sure the design is different. I'm wanting to understand the differences so I can make helpful mods (removing the water pan, put the AMNPS in a good location, ....) and improve from there.

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