New MES Bluetooth Digital smoker
- Thread starter parrot-head
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Putting it on the right side, just above the Chip Dumper makes it more able to increase & Decrease the Air Flow by pulling the Dumper out a couple inches & pushing it in.
Bear
brudeal
Newbie
- Jun 12, 2017
- 7
- 10
Thanks David! And congrats on your recent acquisition of your MES 40" BT. Let us know how it goes.
Thanks Bear! I checked out your Spare Ribs post. That was informative. I'm going to prepare mine tonight & smoke tomorrow. I may do that 2.5 hrs + 2.5 hrs foiled, but instead of the last +1 hr in the smoker, I will sauce & finish them on the grill to char them a little.
I went with the AMNPS tray - ordered yesterday.
On thermometer... I'm holding off for the moment as I get familiar with the unit. I may get one in the future.
Thanks for your thoughts!
-Bru
Thanks Bear.... I had my first smoke today with the 40" and it worked well! I flew blind a little since it's taking a week to get my therm in. I did a boil test on the meat probe on the MES and it was accurate within 3 degrees of my analog quick temp therm. Leg quarters and butt came out well and only hiccup I had was my own fault with too much air flow to the AMNPS and it burned all my pellets way too fast.
I have learned my mistakes and will better my next smoke.
David
I have learned my mistakes and will better my next smoke.
David
That's a Great way to finish the Ribs up---As long as they aren't falling apart by the time they get to the Grill.
Many times I do 2.5--2.5--Then just open the foil & leave it in the smoker awhile. (My Lazy Way)
Bear
That's a Great way to finish the Ribs up---As long as they aren't falling apart by the time they get to the Grill.
Many times I do 2.5--2.5--Then just open the foil & leave it in the smoker awhile. (My Lazy Way)
Bear
You're doing Great !!!Thanks Bear.... I had my first smoke today with the 40" and it worked well! I flew blind a little since it's taking a week to get my therm in. I did a boil test on the meat probe on the MES and it was accurate within 3 degrees of my analog quick temp therm. Leg quarters and butt came out well and only hiccup I had was my own fault with too much air flow to the AMNPS and it burned all my pellets way too fast.
I have learned my mistakes and will better my next smoke.
David
However be careful not to cover any rack too full with Pans, Foil, or food.
That top rack looks pretty full from left to right.
It can really mess things up in regards to air flow and heat balance throughout the Smoker.
Happened to me one time, but I realized it before anything really bad happened.
Bear
Last edited:
Thanks again Bear....I knew something was hindering the process time wise. That top pan did have vent holes all through it but I was thinking it was too full. Guess I need to listen to my instinct. I did the butt exactly as your MES step by step stated but it took 14 hours for it to hit the 205-207 degree range. Of course, my problems with the AMNPS (my own fault, don't let Todd know...lol) took heat away because of the door being open.
More or less air flow depending on my 'TBS scale', better arrangement of meat, and more accurate temp monitoring are the things I will remember on the next outing.
David
More or less air flow depending on my 'TBS scale', better arrangement of meat, and more accurate temp monitoring are the things I will remember on the next outing.
David
Last edited:
Like I said though---You're doing great already.
I ran into the "Too much Pan on one rack" problem during a Chicken Thigh Smoke years ago, and below is a Copy of the notation I made on that Post:
** I noticed during the smoke, my Maverick above the Thighs (left side) was averaging 160* to 210*, and the Maverick below the Thighs (right side) averaged 240*, then 260*, and then 290*. At first I thought it was either the upper probe being close to the cold meat, or the 2 Foil Pans on one rack was trapping the heat below them. Once the thighs got hot, I realized it was definitely the Pans trapping the heat. They take up nearly the whole depth & width of the Smoker. Normally the thighs would have been done by 5 PM, but they were only at about 142* IT at that time. When I removed the Taters, I moved one of the Foil Pans to the top position. This changed both of the Mavericks to the 270* to 285* range. The Thighs were all between 165* and 172* at 5:50 PM, and I removed them. They were still Awesome!!!
Bear
In My Opinion, they don't make enough sizes of Foil Pans:
The size I bought a case of is too big to put two of them on one MES 40 Rack.
They both fit, but too much rack covered, and there's nothing between 1 of that size & two of that size.
Something like 10" X 15" would be nice!!
And the biggest Foil Pan that fits in my Toaster oven is 8" x 8", and that doesn't come close to what could fit in there!!
Bear
This is the size I used Saturday for my leg quarters:
I felt it was big but didn't realize how big until I placed in the smoker. I wonder if it was cut in half if it would work well? Actual size is 17"x12 1/4".
David
I'm wondering what it does, since it's full of holes.This is the size I used Saturday for my leg quarters:
I felt it was big but didn't realize how big until I placed in the smoker. I wonder if it was cut in half if it would work well? Actual size is 17"x12 1/4".
David
Why not put it right on the racks for extra Smoke, or in Pans without holes & still get plenty of smoke, but less clean-up.
Just my 2 Piasters.
Bear
This was one if my mental notes from Saturday not to do again. Lol. The pan can be an enemy if not used properly....lesson learned. Now the butt was direct on rack 2 with a pan underneath on rack 3 to catch drippings, which worked well. Oh, and my ThermoPro will be here tomorrow thank goodness.
Hope everyone had a great Father's Day!
David
Hope everyone had a great Father's Day!
David
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 45
- General Discussion
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
-
Non fat dried milk
- Started by hog warden
- Replies: 27
- Sausage
-
Featured A couple thick strips please!
