or Connect
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Electric Smokers › Masterbuilt 20070106 30-Inch Electric Smokehouse Smoker
New Posts  All Forums:Forum Nav:

Masterbuilt 20070106 30-Inch Electric Smokehouse Smoker - Page 2

post #21 of 38
Thread Starter 

Did the boil test last night and within -1 degree, temp never got above 211.1 and fluctuated back and forth to 210.9, not to shabby.

post #22 of 38
Thread Starter 

Typing error, meant to say 272-278 degrees. Cooked till internal temp was 165, was a little pink inside, gonna shoot for 170 nxt time.

post #23 of 38
Quote:
Originally Posted by daRicksta View Post
 


Thanks, just PM'd you. I agree: grinding a pork shoulder or a chuck roast yourself is always the best way to go. Nothing like homemade burger mix. I don't do it that often because of time constraints AND the clean up involved afterwards.

 

Another goal of mine is to grind my own burger mix out of brisket and boneless beef short ribs. But about those short ribs: they're cut from the chuck; my wife made a slow cooked dish from those short ribs and I couldn't taste the difference between short ribs and boneless chuck pot roast.

Chef Willie, I disagree with you and your statement "and for some strange reasonpeople keep buying them" is totally unfair. It's great that some people can afford SI smokers. I've looked at those SI prices but I sure can't afford one. I bought a MES 30 Gen 1 because it was both a great smoker AND affordable. I've gotten some great tips on smoking with it in these groups and after buying the AMNPS I've gotten better each time. My MES is as good as I'd hoped it would be. Oh, if you check out SI reviews you'll see that they have their own problems.


OK, OK.....I've seen the error of my post. My comment about the MES was a general one, based on the apparent problems with the new gen Mes. I know some of youse guys are making outstanding grub and sausages out of them and are to be commended for that....much like making superior meals out of a ECB. I bit the bullet on the SI by charging it and paying 100 a month to get it over with. I had intended to get the new MES from Cabelas but they were out of stock and then all the postings started about the issues so I was glad I didn't. And, yeah...I've read some of the problems SI owners have had and glad I didn't have those to deal with. It's hard enough to part with the cash and then to have problems is a real PITA. I'd really like a Yoder but settled for the much cheaper Char Griller pellet pusher with no S&H, so I can definitely relate to the cash flow issues, being retired and pretty much on fixed income now. So, I apologize for the comments on the MES......Willie

post #24 of 38
Quote:
Originally Posted by Chef Willie View Post
 


OK, OK.....I've seen the error of my post. My comment about the MES was a general one, based on the apparent problems with the new gen Mes. I know some of youse guys are making outstanding grub and sausages out of them and are to be commended for that....much like making superior meals out of a ECB. I bit the bullet on the SI by charging it and paying 100 a month to get it over with. I had intended to get the new MES from Cabelas but they were out of stock and then all the postings started about the issues so I was glad I didn't. And, yeah...I've read some of the problems SI owners have had and glad I didn't have those to deal with. It's hard enough to part with the cash and then to have problems is a real PITA. I'd really like a Yoder but settled for the much cheaper Char Griller pellet pusher with no S&H, so I can definitely relate to the cash flow issues, being retired and pretty much on fixed income now. So, I apologize for the comments on the MES......Willie


I appreciate the apology, Willie. I'm always careful to just talk about the MES 30 digital Gen 1 because that's what I own. I make it a point never to repeat what others say about the Gen 2 because that would be indulging in heresay. If I lived someplace that was both warmer and drier most of the year AND if I could afford it, I'd go with a more expensive, offset competition-style smoker just to feel like I was barbecuing like the big boys. But we live on a budget and, for me, the MES 30 has more than proven itself as a bargain. Also, I live in Washington state so my MES stays in the garage all winter. It I left it outside it, a barrel-type smoker would rust and erode itself out of usefulness.

 

I'm always reading product reviews and I've written quite a few myself. I always find it amazing that much of the stuff I own and enjoy have been 1-star panned by others as pieces of junk. There's going to be lemons with all products. Some bad or good reviews are also phony reviews paid for by manufacturers either trying to pump up sales thru false positive reviews or trying to denigrate other products with false bad reviews for the same reason. I looked carefully at MES reviews before I bought one. When the average rating is 4+ stars and there's hundreds or thousands of reviews, you know a product is good.

 

You're a great guy and I love seeing your Qviews because no matter what you're using as a smoker, you're producing some really fine Q.

post #25 of 38
Quote:
Originally Posted by daRicksta View Post
 

 

You're a great guy and I love seeing your Qviews because no matter what you're using as a smoker, you're producing some really fine Q.

What he said.

post #26 of 38
Thread Starter 

I tried cleaning the back of the smoker the way the owners manual says with just water and it did nothing. What do you suggest for getting it clean? Any and all help on your part would be very appreciated.

 

Thanks,

 

Craig

post #27 of 38

Why do you want to clean it? Not really necessary unless things are growing or dripping off it.

post #28 of 38
Quote:
Originally Posted by cgrose60 View Post
 

I tried cleaning the back of the smoker the way the owners manual says with just water and it did nothing. What do you suggest for getting it clean? Any and all help on your part would be very appreciated.

 

Thanks,

 

Craig

 

I just wipe off anything that's loose, so it doesn't fall on my food.

 

Other than that I clean my glass before every smoke, and Mrs Bear washes the grill racks that I use, because they touch the food.

 

I also change the foil wrappings on the water pan & on the bottom drip pan.

 

 

Bear

post #29 of 38
Thread Starter 

Can't say thanks enough for the quick reply Bear. Have two 3 lb. chuck roasts that I will smoke for pulled beef tomorrow, can't wait to see how it turns out.

post #30 of 38
Thread Starter 

Hello Dave,

 

I had read that you want to keep the high and low temp sensors clean on another posting.

post #31 of 38

I only clean dried food crud and grease buildups off the interior walls. I always clean the racks and the drip pan after each smoke. The one thing you must clean every time is the hi temp limit switch and the temp sensor on the back wall. I failed to keep that hi limit switch clean and my smoker jumped up to 295 degrees during a smoke when I wanted it to stay around 235. Had no control at all until I cleaned that switch and the controller again worked normally.

post #32 of 38
Quote:
Originally Posted by daRicksta View Post
 

I only clean dried food crud and grease buildups off the interior walls. I always clean the racks and the drip pan after each smoke. The one thing you must clean every time is the hi temp limit switch and the temp sensor on the back wall. I failed to keep that hi limit switch clean and my smoker jumped up to 295 degrees during a smoke when I wanted it to stay around 235. Had no control at all until I cleaned that switch and the controller again worked normally.

 

Thanks----I always forget to mention that !!!

 

However I only clean them once in awhile.

 

 

Bear

post #33 of 38
Thread Starter 

Where exactly on the back wall is that hi temp limit switch and the temp sensor? Is it that little nubbin sticking out the back on the inside of the smoker? I tried cleaning that with just water and just water doesn't cut it.

post #34 of 38

Never had good luck with just water. Have cleaned mine with 0000 steel wool. Looks like a little rod coming out the back. Hi temp limit switch is a flat thing on the opposite side, at least on my MES 40.

post #35 of 38
Quote:
Originally Posted by dave from mesa View Post
 

Never had good luck with just water. Have cleaned mine with 0000 steel wool. Looks like a little rod coming out the back. Hi temp limit switch is a flat thing on the opposite side, at least on my MES 40.

 

Yup, What Dave said:

 

My sensor is a little to the right & a little below mid-point, and looks like a toggle switch.

 

 

Bear

post #36 of 38
Quote:
Originally Posted by Bearcarver View Post
 

 

Thanks----I always forget to mention that !!!

 

However I only clean them once in awhile.

 

 

Bear


I think I hadn't cleaned mine in about 3-4 smokes and that's when I had the problem. Every time may be a bit much but I'm sure going to clean it every other time I use my smoker. Very easy to do.

post #37 of 38
Quote:
Originally Posted by dave from mesa View Post
 

Never had good luck with just water. Have cleaned mine with 0000 steel wool. Looks like a little rod coming out the back. Hi temp limit switch is a flat thing on the opposite side, at least on my MES 40.


On the MES 30 Gen 1, the hi temp limit switch is round and about the size of a penny ( I think) with notches all around and is located on the left side. I take a damp paper towel and sometimes a toothpick and clean out everything. The temp sensor is on the right and looks like a toggle switch, the way Bear described it.

post #38 of 38
Thread Starter 

Found them Dave, did clean up with very, very hot water. Made 7 lbs pulled beef 2day, 7 hr smoke on the MES, beef is totally awesome dude! Used two chuck roasts, pulled apart with my hands. Used pecan chips, what a different but good flavor!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Electric Smokers
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Electric Smokers › Masterbuilt 20070106 30-Inch Electric Smokehouse Smoker