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MES40 (20072612 ) Smoker at sam's club, MES cold smoker mod pg 2 - Page 2

post #21 of 35
Thread Starter 

How did the sand work out?

 

I still end up getting too much smoke but not as bad. I smoked some Chicken today and it turned out good. I had the temp a little higher than normal because I didn't have a lot of time. That might be why I had more smoke then I wanted.  I just reduced the amount of chips I put in but I had to put them in more often. I'm getting the Masterbuilt Cold Smoker Kit. I considered getting the A-maze-in smoker but went with this. I have a bunch of chips and chunks already on hand.

post #22 of 35
Thread Starter 

I'm going to do this dimmer switch mod. Except I'll probably use a 3 gang box, a Piece of rubber to seal it and mount it right to the back of the unit. I think this will also increase the life of the element. Mine gets pretty red but then I don't know how red is supposed to be on this thing, 1200 watt element.

 

http://www.smokingmeatforums.com/g/i/43936/a/9195/a-remote-thermometer-was-used-to-check-the-internal-temperature-of-the-smoker-the-mes-controller-was-set-to-105-and-let-stabilize-temp-was-120-and-recorded-2-more-settings-were-recorded-these-settings-are-a-guideline-the-dimmer-is-adjusted-using/

post #23 of 35
I think its possible that the masterbuilt elements are too hot. A few years back the complaint was no or too little smoke. Now...mines a wood burner. I think maybe Masterbuilt went a little to far with the strength of the element. ..just my two cents.
post #24 of 35
Quote:
Originally Posted by Jbriggs View Post

I think its possible that the masterbuilt elements are too hot. A few years back the complaint was no or too little smoke. Now...mines a wood burner. I think maybe Masterbuilt went a little to far with the strength of the element. ..just my two cents.

 

Their problem wasn't too hot of an element.

Mine was one of the ones that had to go to +200* to get the chips to smoke.

They sent me a retro-fix, which was a new chip burner assembly.

The new one started smoking at a very low temp, but then flamed the chips shortly after.

 

This wasn't a change to the element.

This was because the first assembly had an extra piece of metal between the element & the chip drawer bottom.

The replacement had eliminated the extra piece of metal, but the chip drawer was too close to the element.

I would guess if I would have played around by bending things around down there to get the drawer away from the element, I could have made it work better, but I figured why bother, when I can light my AMNPS, and get up to 12 hours of continuous perfect smoke, without touching anything. I haven't put a chip or chunk in the chip drawer since, and my smoking life has become super easy.

 

Bear

post #25 of 35
Perfect post Bear. I've just ordered my amazen tube for mine as well. Sad though that you drop a couple hundred buck for something that doesn't work right and probably won't because of a design flaw.
post #26 of 35
The second generation unit takes some practice to get it right. I've got the 18" tube, and it belched out smoke for 6 hrs, I've not tried shutting down vents to slow the pellet burn. The pellet box is a whole different exercise to keep it going, but keep experimenting!
post #27 of 35
Quote:
Originally Posted by Jbriggs View Post

Perfect post Bear. I've just ordered my amazen tube for mine as well. Sad though that you drop a couple hundred buck for something that doesn't work right and probably won't because of a design flaw.

 

The thing is that no electric smoker is going to put out perfect smoke for up to 12 hours, like an AMNPS.

 

Even when an electric smoker is working right:

When you put chips in, it takes awhile for them to start smoking.

Then you get nice smoke for a short time.

Then depending on how many chips you put in, you'll get smoke that's too heavy.

Then after awhile, the smoking will die down, and you'll once again have nice smoke for a short time.

Then after awhile the smoke will stop, and it's time to put more chips in & start the whole cycle over again.

 

The times that the smoke is too heavy can be adjusted by putting less chips in more often, and using chunks instead of chips, could get you better results.

However none of it will get you perfect smoke, like an AMNS or an AMNPS.

I have a tube smoker, but I use my AMNS or my AMNPS, because IMHO the Tube smoker puts out too heavy a smoke for an MES, or anything smaller that is sealed tightly.

 

 

Bear

post #28 of 35
Thread Starter 
The chip pan might be true but with Pea gravel in the chip pan my chips were still smokin' more than they should when I left the chips on the chip loader. I got the Masterbuilt cold smoker seeing I have a bunch of chips. Then if I add the dimmer switch mod I should be set.
post #29 of 35
Thread Starter 

Going to try Smoke #2 tomorrow. Got the Cold smoker and I sealed up all the spots were smoke could come out after reading more smoke came out of the unit than what went into the smoker. I used a high temp food safe silicon sealant. If you do this be aware that the silicon could still adhere to both parts making it difficult to get apart. I might have got lucky on how I did it.

 

I coated the lip of pan with olive oil so the silicone would not stick to it. After I applied the silicon I set the pan in place and let it cure. It did stick a little but otherwise came off OK. I did this so the silicon could conform to the pan for a better seal.

 

 

I did the same thing where the chip tower sets in place. The chip tower stuck a little more than the pan but wasn't to bad getting off.  Afterwards I was wondering how good of a seal it would be so I put a flashlight in the hole where the unit connects to the smoker and I seen there was air gaps along the perimeter so that's why I ended up with silicon on almost the whole thing. My fat fingers spread it out more than I wanted to but it did the trick.

 

I also sealed around the underside of the chip tower because there were gaps there too. I put a light coat of silicon around where it mounts to the unit.

Tomorrow we'll see how tightly this is sealed up. More work than with an AMNS or an AMNPS but I have a bunch of chips I can use.

 

Going to be smokin' this small roast tomorrow for pulled beef sandwiches and some smoky baked beans.

post #30 of 35
Thread Starter 

Were Smokin' Well 15 min into the smoke and the cold smoker going for 25, so far so good. I seems I have good control of the amount of smoke, If I want more smoke I can open the ash pan a little. I'm thinking of putting a different draft on by drilling a hole and putting a damper like on it. Ill see how this goes for a few smokes.

 

Sealing this up I have very little smoke leakage compared to others I seen.

Started small so I can get the hang of this system

I think just the right amount of smoke

Vent about half open for better smoke control

post #31 of 35

Looking good from here, Raf!!!Thumbs Up

 

You do nice work!!

 

 

Bear

post #32 of 35
Thread Starter 

Thanks Bear, a lot of fartin' around to get it to work right but It'll be worth it.

post #33 of 35
Thread Starter 

(Q-view) One Happy Camper, This is my first smoke that was stress free, well..... now I have a ton of dishes to do. I'd like to thank all the people that post here. I got lots of tips that made this possible. What took others a long time to figure out made it easier and enjoyable for me. However, because of all the bad experiences I had with my propane smoker I was checking on this thing constantly but didn't need to.

 

Took a total of 9 hours for this little sucker. 6 in the smoker with Hickory till it hit 170°F,  It stalled for about 1.5 hours at 162°F.  The Smoker temp was between 230°F and 244°F used a Maverick ET-733 to monitor temps. I think because of sealing up the cold smoker I could have gotten 8-10 hours out of it. I didn't fill it all the way up and I still had about an inch of chips left.

 

2 hours in the oven @ 230°F and 1 hour resting time. Put 1/8 cup Jack Daniels and 1/8 cup apple juice when I did the foil wrap. Cooked till it hit 202°F. The part that is cut off whet into the baked beans.

 

Pulled apart nicely

Smoked some beans from a recipe called Smoky baked beans I got from here or off the net somewhere. Smoked with Maple. Maple at first in the cold smoker smoked a lot but after 25 min. it got that TBS. Also made 4 pints of BBQ sauce, Captain Morgan Barbecue Sauce which I also got from here or off the net somewhere. This was used in the beans.

This is all for lunch tomorrow but I did sample some and it was good.

 

Next week is Salmon or maybe beef jerky.

 

Smokin' Raf out

post #34 of 35

Great to hear! I'll be watching your posts, and see how this cold smoker addition works out.

post #35 of 35

Looks real good Raf, and it sounds like all your work paid off!!!

 

Congrats!!!

 

 

Bear

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