Well, I did my first smoke on a new MES 30" with a window (end of season sale). I am learning about the MES and I don't know if others have the same issues.
The good news is that the temp seems VERY stable, good smoke production, and easy to clean.
My only concern is that I don't trust the temps. When I seasoned it, I put a potato in it with the meat probe and my Maverick probe in it and they were between 10 and 20 degrees different.
Today when I smoked a London Broil, I used my dual sensor Maverick (that I re-calibrated today and seems very accurate (at least at 212 degrees and at 32 degrees), both probes were always within 1 degree. I'll post that cook later.
When cooking today (and when I seasoned it), I don't know exactly what is measured. If I set the temp at 225, I'm measuring about 240 or a little higher in the cooking chamber. The meat probes were almost exactly 5 degrees different throughout the entire smoke, very consistent.
What have you guys seen? It seems pretty consistent so I can work with it but the smoking chamber temps doesn't seem to match the actual temp. I can deal with it because the Maverick lets me know what is going on.
Thanks for any advice,