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Early Christmas to me - Page 2

post #21 of 23
Quote:
Originally Posted by Bearcarver View Post
 


Yup----That's part of the problem with the Gen #2, however the biggest problem is that slanted Drip Plate that is higher on the right than on the left. That plate traps the heat under it & it stacks up on the right side, below the plate, and then seeps out, but most of it goes up the right side because the right side of that drip plate is higher than the left side.

 

 

Bear


That is correct.,I also think the heat element should be in the middle and not off to one side..

post #22 of 23
Quote:
Originally Posted by Hoity Toit View Post
 


I should have said it cooks more evenly..The 40 has cold spots in it.,I think it is because the exhaust is on the side not the top. You would think the manufacturer would do thermal imaging tests on the unit to see if it heats evenly. With the 30 the cooking chamber is smaller so therefore the heathas no choice but to be more evenly distributed, plus the exhaust is on the top. Thats just my take on it and how I see things.

 

 

HT


I was just told that every MES 30 has a hot spot in the right rear corner. I've had mine for over two years but never hunted for hot or cold spots but that'll be on the agenda next time I smoke. I usually clip my Maverick ET-733 Barbecue probe to the 2nd rack towards the rear right side (I usually remove the top rack because I smoke meat on the either the 2nd rack or the both the 2nd and 3rd) and so I might be getting a misleadingly high temp for the entire interior of the smoker. I should probably rotate both the meat and the probe inside the meat as well to ensure more IT accuracy.

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


I was just told that every MES 30 has a hot spot in the right rear corner. I've had mine for over two years but never hunted for hot or cold spots but that'll be on the agenda next time I smoke. I usually clip my Maverick ET-733 Barbecue probe to the 2nd rack towards the rear right side (I usually remove the top rack because I smoke meat on the either the 2nd rack or the both the 2nd and 3rd) and so I might be getting a misleadingly high temp for the entire interior of the smoker. I should probably rotate both the meat and the probe inside the meat as well to ensure more IT accuracy.


I put my smoker probe on the left about the opposite spot of the MES Sensor.

Then I adjust my heat deflector plate to get them to read close to each other.

That's how I balance the temp from left to right.

 

One of the things I told Masterbuilt to do with their new one was to get rid of the side vent, and put one on the top left, like the one on the top right of the Gen #1. That will help steer the heat across the whole smoker. Also I told them to lose the big slanted drip plate & go back to a water pan similar to the Gen #1. These are 2 of the big changes they made from the Gen #2 to the new one.

 

 

Bear

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