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Annoyed with new MES40

post #1 of 10
Thread Starter 

I was really excited to get this smoker and the first attempt I made produced wonderful results with a couple of chickens. Four cooks later and the temperature readings are all out of whack.

 

I'm doing some ribs tonight and need 225° so that's what I set the temp for. My no-frills oven thermometer says we've got just under 190°. The MES meat probe shows 200°. I broke out my tried and true Sur Le Table digital thermometer probe and threw it in there. In order to achieve 225° on the proven Sur Le Table thermometer, I have to set the MES for 240°. The MES probe is reading 220° by the way and the digital readout on the MES screen claims the temp is 234° in there.

 

Are they all this inaccurate? Or did I manage to get myself a lemon?

post #2 of 10

My gen 1 MES is off a little compared to my Maverick thermo. By the way if you don't have one you should get a Maverick digital dual probe remote thermo. Lots of good threads on here about them.  I wouldn't be without it. The probe inside your smoker is for meat temp not smoker temp. Mine is pretty close as far as meat temps go. On your smoker temp, try putting your test thermo close to your smokers temp sensor. It is on the back inside wall of the smoker. The temp can vary in different spots in the smoker.

post #3 of 10
Thread Starter 

Thanks, Red Dog. Didn't know where the internal sensor was...this will help.

post #4 of 10
Quote:
Originally Posted by ChickenLips View Post
 

I was really excited to get this smoker and the first attempt I made produced wonderful results with a couple of chickens. Four cooks later and the temperature readings are all out of whack.

 

I'm doing some ribs tonight and need 225° so that's what I set the temp for. My no-frills oven thermometer says we've got just under 190°. The MES meat probe shows 200°. I broke out my tried and true Sur Le Table digital thermometer probe and threw it in there. In order to achieve 225° on the proven Sur Le Table thermometer, I have to set the MES for 240°. The MES probe is reading 220° by the way and the digital readout on the MES screen claims the temp is 234° in there.

 

Are they all this inaccurate? Or did I manage to get myself a lemon?


Mine reads crazy the other way, today I set mine at 220* to get the 250* I needed for my Canadian Bacon and Wings.

post #5 of 10
Quote:
Originally Posted by ChickenLips View Post
 

Thanks, Red Dog. Didn't know where the internal sensor was...this will help.


You should be able to see it. It's a little round watch battery lookin thingy.

post #6 of 10

Isn't the temp sensor the thing that sticks out about an inch on the right side? Maybe I have had it wrong all this time.

post #7 of 10

Pretty much all smokers are off. Take the time to find out what yours does. Move the probe around. You will have hot and cold spots. After you know where they are you can use them to your advantage.

Happy smoken.

David

post #8 of 10

Here is an easy way to check the smoker temps. You drill a cork out insert the probe lay it on the rack, Do that on all the racks note the temps with the differences On the MES and what ever probe you decide on.

I like to keep a separate probe in the smoker just for the CC Temp. I use magnets from Harbor Freight

 

Probe showing with corks hanging

 

post #9 of 10
Thread Starter 

Hey, that's pretty nifty, tropics. Good system.

post #10 of 10
One thing that hasn't been mentioned is how to test your therms (the non fixed ones that is. Boil water put the tip of the probe in the boiling water. You should have a reading near 212f. It may be a bit off depending on your altitude and what the barometer is doing. A few degrees off to 5 degrees off is fine. If your more than 5 degrees off you need to note that and adjust accordingly when monitoring your smokes.
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