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mes temp control help please - Page 2

post #21 of 36

If the controls are on the top rear of the unit, it should be a GEN 1. The Maverick probe should be as close to the position as the built-in probe so they are reading temperature from the same location relative to the heating element.  Try that without the AMNPS being in the unit.  In other words  experiment using the instructions that came with the unit. The vent should be open to regulate airflow and smoke; the chip loader needs to be fully in, not half way. This is per the manufacturers instructions. And again, this is all without using or inserting the AMNPS. Get familiar with the smoker.  Try a rack of ribs at 225 degrees.  Get to know your smoker. As for the maverick, boil water and get a pan of ice water. Boiled water should register 212 degrees; the ice water 32 degrees. If it doesn't your Maverick is off. When the smoke dissipates, reload the chips via the chip loader.  After 5 hours, enjoy the ribs.

 

At 225 degrees, a butt can take 10 hours or as much as 16 hours, depending upon the weight ( my experiences). 140 degrees is typically a keep warm temperature. 

post #22 of 36
Quote:
Originally Posted by susieqz View Post
 

this must be a generation one. the top vent has been 100% open all along.

the fact remains, at the 140 setting it runs 155 n at the 180 setting it runs at 180ish.

you are giving me a hard time. i do listen, but i make my own decisions.

where, exactly, has this odd temp variance  been covered?

Maybe this will help---I don't feel like looking up where I said it before.
If I set my MES for 225°, when it gets there it shuts off, but the temp will coast anywhere from 10° to 30° (more in the Summer than in the Winter).

Then it will fall back until it hits 223°.

Then the heat will come on again, but the temp of the smoker might continue to drop up to 15° or 25°, before it begins to climb again. (Less in the Summer than the Winter)

Each time it rises & falls those amounts lessen, because they aren't following a long run of temp change.

The Maverick changes quicker & goes farther, because it's not built into the back wall & is more sensitive.

If the MES was as sensitive as the Maverick, it would be starting and stopping all the time.

This is one of the reasons for the difference in temp readings between the Mav & the MES.

 

Best thing for you to do is ignore your MES reading & go by the Maverick readings. We all do that.

 

The other question: Where did you learn to smoke an uncured Butt at 140° smoking temp.

 

 

Bear

post #23 of 36

I have a GEN 1 digital 30" MES and I get pretty similar fluctuations like you, at times it is up to ~15 degrees off.  It seems to me the fluctuations are most apparent when I just turn it on and then it tends to settle down.  If I don't mess w/ it, it will stay pretty close to the Mavrik.  If I open the door, the fluctuation will once again become pretty wide.  I must note, I use the cold smoker attachment so I'm not taking the chute loader out every half hour.

 

If you're not happy with the fluctuations, then take it back.  I wouldn't get another MES, though, as the temp variations are commonplace from what I've read here.

 

I was really disappointed with this fluctuation when I first got my MES, but then I cooked a few things and found that obsessing over it didn't affect my results.  I have had some fantastic smokes and I really enjoy this as a hobby!  Now I am constantly scanning the meat aisles of every grocery store and looking at what my next smoke will be!  It's really quite fun!

post #24 of 36
Quote:
Originally Posted by Lovespicyfood View Post

 

 I have had some fantastic smokes and I really enjoy this as a hobby!  Now I am constantly scanning the meat aisles of every grocery store and looking at what my next smoke will be!  It's really quite fun!

 

Heres the real test, what's the butcher's first name and do you have his cell on speed dial?

post #25 of 36
Quote:
Originally Posted by Lovespicyfood View Post
 

I have a GEN 1 digital 30" MES and I get pretty similar fluctuations like you, at times it is up to ~15 degrees off.  It seems to me the fluctuations are most apparent when I just turn it on and then it tends to settle down.  If I don't mess w/ it, it will stay pretty close to the Mavrik.  If I open the door, the fluctuation will once again become pretty wide.  I must note, I use the cold smoker attachment so I'm not taking the chute loader out every half hour.

 

If you're not happy with the fluctuations, then take it back.  I wouldn't get another MES, though, as the temp variations are commonplace from what I've read here.

 

I was really disappointed with this fluctuation when I first got my MES, but then I cooked a few things and found that obsessing over it didn't affect my results.  I have had some fantastic smokes and I really enjoy this as a hobby!  Now I am constantly scanning the meat aisles of every grocery store and looking at what my next smoke will be!  It's really quite fun!


All electric varies like that---Not just MES.

On Christmas day I put my Maverick in my Kitchen Stove, because I wanted to do a huge Double Smoked Ham in it with the same low temps I use with my MES. That was the first time I ever put my Maverick in my Kitchen Oven, and it was 25° off. I had to turn it up to 275° to get the oven up to 250°. No big deal since we all had Math in school.

 

Here's where it is & you can see the notation I made about it in the post:

http://www.smokingmeatforums.com/t/174993/christmas-at-the-bear-den

 

 

Bear

post #26 of 36

Good luck in your endeavors.


Edited by old sarge - 1/26/15 at 1:35pm
post #27 of 36
Quote:
Originally Posted by Bearcarver View Post
 


All electric varies like that---Not just MES.

On Christmas day I put my Maverick in my Kitchen Stove, because I wanted to do a huge Double Smoked Ham in it with the same low temps I use with my MES. That was the first time I ever put my Maverick in my Kitchen Oven, and it was 25° off. I had to turn it up to 275° to get the oven up to 250°. No big deal since we all had Math in school.

 

Here's where it is & you can see the notation I made about it in the post:

http://www.smokingmeatforums.com/t/174993/christmas-at-the-bear-den

 

 

Bear


You brought up a very good tip here, one I thought of during the holidays. The Maverick is not only for smoking; no reason it can't be used when roasting meat in the kitchen oven. I didn't use mine over the holiday season only because we have instant read therms we use in the kitchen.

post #28 of 36
Quote:
Originally Posted by daRicksta View Post
 


You brought up a very good tip here, one I thought of during the holidays. The Maverick is not only for smoking; no reason it can't be used when roasting meat in the kitchen oven. I didn't use mine over the holiday season only because we have instant read therms we use in the kitchen.


Yup, I only did it because I wanted to cook that Ham with the same temps I use in my Smoker, and I didn't want to be opening the door until it was done.

 

If I wouldn't have done that, I never would have known my Oven was 25° off, and wouldn't have known I had to turn it up to 275° to get an actual 250° oven temp.

 

 

Bear

post #29 of 36
Quote:
Originally Posted by Bearcarver View Post
 


Yup, I only did it because I wanted to cook that Ham with the same temps I use in my Smoker, and I didn't want to be opening the door until it was done.

 

If I wouldn't have done that, I never would have known my Oven was 25° off, and wouldn't have known I had to turn it up to 275° to get an actual 250° oven temp.

 

 

Bear


I had something kinda similar happen with the boneless ribeye roast I cooked for Christmas dinner (I posted about this elsewheres). I was using a Food Network (made by Taylor) single probe therm that I used to use for smoking. My target IT was 125-130° with a carryover to 135°. The therm said the IT was 125°. I double checked it with my CDN Thermapen clone and the actual IT was 135°. I quickly took the roast out, foiled it over and let it rest. It turned out perfectly; some of the people who were our dinner guests still tell me that was the best ribeye "prime rib" roast they ever had.

 

My point is had I trusted that inaccurate FN therm, the roast would have been overcooked. And to think I trusted that therm for my first year of smoking. No wonder much of what I took out of my MES 30 was overcooked.

post #30 of 36
Quote:
Originally Posted by daRicksta View Post
 


I had something kinda similar happen with the boneless ribeye roast I cooked for Christmas dinner (I posted about this elsewheres). I was using a Food Network (made by Taylor) single probe therm that I used to use for smoking. My target IT was 125-130° with a carryover to 135°. The therm said the IT was 125°. I double checked it with my CDN Thermapen clone and the actual IT was 135°. I quickly took the roast out, foiled it over and let it rest. It turned out perfectly; some of the people who were our dinner guests still tell me that was the best ribeye "prime rib" roast they ever had.

 

My point is had I trusted that inaccurate FN therm, the roast would have been overcooked. And to think I trusted that therm for my first year of smoking. No wonder much of what I took out of my MES 30 was overcooked.


Yup---You could have checked your inaccurate FN therm in boiling water, but since this was the first time I ever put my Maverick in my Kitchen oven, I never new it was wrong. It would be pretty hard to pick up my Kitchen oven & dip it in boiling water to check it. :biggrin:

I never even thought of the possibility that the oven could be 25° wrong, but I'll know better in the future.

 

Bear

post #31 of 36
Quote:
Originally Posted by Bearcarver View Post
 


Yup---You could have checked your inaccurate FN therm in boiling water, but since this was the first time I ever put my Maverick in my Kitchen oven, I never new it was wrong. It would be pretty hard to pick up my Kitchen oven & dip it in boiling water to check it. :biggrin:

I never even thought of the possibility that the oven could be 25° wrong, but I'll know better in the future.

 

Bear


I bought the Maverick Laser Surface Therm and some time I'm going to open the oven door and shoot a beam into it just to check the accuracy of the oven temp display. I know it's gotta be immediate and I don't have to open the oven door very far. Just been too lazy to do it. The laser therm is invaluable for checking the temp in a charcoal kettle grill--which I own.

post #32 of 36
Quote:
Originally Posted by daRicksta View Post
 


I bought the Maverick Laser Surface Therm and some time I'm going to open the oven door and shoot a beam into it just to check the accuracy of the oven temp display. I know it's gotta be immediate and I don't have to open the oven door very far. Just been too lazy to do it. The laser therm is invaluable for checking the temp in a charcoal kettle grill--which I own.


LOL---I got a Laser Therm too, but I rarely use it. When "Smokey" our cat hears me open the Velcro pouch it came in, he goes nuts, because I shoot the Beam all around the room. He loves to chase the little red dot-----Forever!!!   SHHHHHhhhhh---Smokey's sleeping right now!!

 

 

Bear

post #33 of 36

Most folks are surprized when they stick a good thermometer into an oven they always assumed was perfect temp.

post #34 of 36
Quote:
Originally Posted by Lovespicyfood View Post


I was really disappointed with this fluctuation when I first got my MES, but then I cooked a few things and found that obsessing over it didn't affect my results. 

This describes me to a letter. Please don't take this as an attempt to "stir the pot" as that is not my intention but.....

Take the Maverick Probe that you have in the smoking chamber out, roll it up and tuck it away someplace safe. It is only going to cause you undue stress. Learn to trust the MES controls and just let it do it's thing. Monitor the IT of the meat and relax. Keep in mind that the controls on it are not some high end, ultra accurate digital whiz bang stuff. It is a simple electronic smoker, nothing more, noting less...
post #35 of 36
Quote:
Originally Posted by Bearcarver View Post


LOL---I got a Laser Therm too, but I rarely use it. When "Smokey" our cat hears me open the Velcro pouch it came in, he goes nuts, because I shoot the Beam all around the room. He loves to chase the little red dot
Forever!!!   SHHHHHhhhhh---Smokey's sleeping right now!!


Bear
Our Redbone Coonhounds love that little red dot. Can aim it at the floor and move it to the doggy door. They will chase it right out the doggy door....Good times.....
post #36 of 36
Quote:
Originally Posted by inkjunkie View Post


This describes me to a letter. Please don't take this as an attempt to "stir the pot" as that is not my intention but.....

Take the Maverick Probe that you have in the smoking chamber out, roll it up and tuck it away someplace safe. It is only going to cause you undue stress. Learn to trust the MES controls and just let it do it's thing. Monitor the IT of the meat and relax. Keep in mind that the controls on it are not some high end, ultra accurate digital whiz bang stuff. It is a simple electronic smoker, nothing more, noting less...

 

inkjunkie, I completely agree with you on the fact that sometimes we need to just relax and set the controls. I do think that it's good to know what the actual temperature of the chamber is, but it's sometimes puzzling when I see so many people mad about the fact that the temp on the MES readout is off a 15 degrees or so. If it was WAY off then a controller issue is happening, but the reality is you get what you pay for here. A solid smoker with decent controls. 

 

Using your Maverick (or other therm), if you know what the + and - is then just set it based on that. And as suzei has seen, it might be closer to the set temp at 180 then it is at 140...and this isn't uncommon either. 

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