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New MES Bluetooth Digital smoker - Page 78

post #1541 of 1554
Hey guys just wondering, is it right or left bottom rack for the AMNPS on the 40"?
post #1542 of 1554
Quote:
Originally Posted by Iamdmphil View Post

Hey guys just wondering, is it right or left bottom rack for the AMNPS on the 40"?


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

post #1543 of 1554
Quote:
Originally Posted by Iamdmphil View Post
 

Congrats BruDeal!

Looks to be a great deal for a new smoker!  Hope you have many smokes from it!

 

Thanks David!  And congrats on your recent acquisition of your MES 40" BT.  Let us know how it goes.

 

Quote:
Originally Posted by Bearcarver View Post

 

... Here's one I did, but I didn't trim this one to St Louis---Pork Spare Ribs   I find them to be Juicier without Trimming to St Louis...

 

... I would go with the AMNPS Tray, unless you are at a high Altitude (4,000' or above). The Tube puts out too much smoke at my low Altitude in my MES 40...

 

...Whether or not the built in Therm is accurate has little to do with what the Temp is where the meat is. The built in is only giving you the temp at that particular spot & at that time, and I would never trust the built in Meat Therm...

 

Bear

 

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

post #1544 of 1554
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
post #1545 of 1554
Quote:
Originally Posted by BruDeal View Post
 

 

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

 

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

post #1546 of 1554
Quote:
Originally Posted by BruDeal View Post
 

 

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

 

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

 

 

 

 

Quote:
Originally Posted by Iamdmphil View Post

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

 

You're doing Great !!!

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

post #1547 of 1554
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
post #1548 of 1554
Quote:
Originally Posted by Iamdmphil View Post

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


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

post #1549 of 1554
I made the mistake of getting steam table pans. Cover way too much shelf.

Now I use them after pulling meat or throwing all the food in to serve ("trough style!).

They came in handy for yesterday's crab boil...

Happy Father's Day, all.
post #1550 of 1554
Quote:
Originally Posted by candurin View Post

I made the mistake of getting steam table pans. Cover way too much shelf.

Now I use them after pulling meat or throwing all the food in to serve ("trough style!).

They came in handy for yesterday's crab boil...

Happy Father's Day, all.


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

post #1551 of 1554
Quote:
Originally Posted by Bearcarver View Post


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
post #1552 of 1554
Quote:
Originally Posted by Iamdmphil View Post


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.

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

post #1553 of 1554
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
post #1554 of 1554
Quote:
Originally Posted by Iamdmphil View Post

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


Now you're cooking---Learning Fast !!  Thumbs Up

 

 

Bear

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