MES 30 improvements on smoke consistency?
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- Jan 10, 2015
- 90
- 15
Movie quote. One of my favorite movie musicals is "Damn Yankees" and it's a line from the movie. The Devil named Applegate is standing on the baseball field with his rookie prospect and the team manager tells him he has to go up into the stands because the field is reserved for ballplayers. The manager says, "You don't mind, do you?" Applegate looks at him for a beat and says, "Love it, mac. Just love it."
I just like that line and use it all a lot.
rgautheir20420
Master of the Pit
I believe Todd's instructions say to move it a couple inches out and do the same with the chip tray itself. I know some on here don't do anything and haven't had any issues at all. Try it both ways and see which works best for you.
I never touch my chip drawer or the dumper.
It depends on your MES, but I know some who did those things, started it because they didn't get it lit properly in the first place, and some have since stopped doing those things.
Bear
I've left it in, left it out a couple of inches per Todd's suggestion but with my MES 30 Gen 1 not sure how much difference pulling out the wood chip loader a mite did. But I'm a minimalist smoker like Bear. I try to stick to the basics of using the smoker. The only mod I've done is to bring in the AMNPS. I never use wood chips anymore.
If you have trouble with the maze burning, it needs oxygen or drier pellets... Those are the words from the designer of the maze... Todd Johnson... Since you live in Seattle, altitude is not a problem.....
- Jan 10, 2015
- 90
- 15
My propane torch was empty so no maze tonight. Lucky I still have wood chips for my fajitas! I fried (dumb move) one of my igrill probes has anyone mounted a ambient temp gauge on the the door of their MES30 since the built in sensors is known to be way off on temps?
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I would think a gauge in the door would be similar to the MES sensor.
It's not so much that they are wrong, it's more of the fact that they are not where the meat is, or where each other are. My MES numbers are much closer to my Maverick's once the smoker settles in & has most of the interior at the same temp. When the temp is in the middle of rising & falling, the Mavericks are quicker to change, but they all level out more later in the smoke.
Just my 2 Piasters.
Bear
- Jan 10, 2015
- 90
- 15
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I'm thinking in the neighborhood of 3 hours.
Here's some Thighs I did with times & temps:
Chicken Thighs (Hickory Smoked)
Bear
- Jan 10, 2015
- 90
- 15
Thanks for the heads up!! I fixed that Step by Step.
I can't believe I didn't mention that. I always take them to 165° or better. They usually run from 165° to 175°.
My other Thigh smoke, was noted, they ranged from "165° to 172°".
Bear
Try "Cold Smoking" a steak for 45 minutes, and then finish it hot and fast on your grill
It's called "Reverse Sear", and the method used on the Grill Competition Circuit
Todd
It's called "Reverse Sear", and the method used on the Grill Competition Circuit
Todd
- Jan 10, 2015
- 90
- 15
Tried the Chicken I made with the AMNPS today and it was good but I wish it had more smoke flavor. I noticed during the cook the smoke didnt get real steady until the second hour. Am I doing it wrong or is that normal?
If it is normal this brings me back to questioning this vs the chip loader for short cooks like 2-3 hours.
I am cooking a brisket in two weeks and really want to master the AMNPS so I can set it and walk away.
1. Do pecan pellets do well in the AMNPS?
2. Enough smoke for a 10.50 pound brisket?
3. Should I start a new thread about my brisket? I have some timing questions as this is for a family event and I want a home run brisket this time!!
If it is normal this brings me back to questioning this vs the chip loader for short cooks like 2-3 hours.
I am cooking a brisket in two weeks and really want to master the AMNPS so I can set it and walk away.
1. Do pecan pellets do well in the AMNPS?
2. Enough smoke for a 10.50 pound brisket?
3. Should I start a new thread about my brisket? I have some timing questions as this is for a family event and I want a home run brisket this time!!
Couple things......
I find that I get kinda immune to the smoke taste and smell on the day we smoke. The next day my food has a great smokey flavor.
We actually prefer Beer Can Chicken, so I cold smoke my chicken for an hour or 2 and then 45 min on the grill. If you want extra smoke flavor, try smoking for an hour or so before you turn the heat on.
If your pellets are not dry, the smoke can be light for the first 30 min. or so, but then get stronger as the pellets dry out.
Try nuking your pellets for 60 seconds before lighting and see if they produce more smoke
Light both ends for more smoke
Make sure the exhaust is WIDE open, pull the chip pan out 1.5" and pull the chip loader out 2"
Don't use water in the water pan, because it creates way too much moisture inside the MES
Todd
I find that I get kinda immune to the smoke taste and smell on the day we smoke. The next day my food has a great smokey flavor.
We actually prefer Beer Can Chicken, so I cold smoke my chicken for an hour or 2 and then 45 min on the grill. If you want extra smoke flavor, try smoking for an hour or so before you turn the heat on.
If your pellets are not dry, the smoke can be light for the first 30 min. or so, but then get stronger as the pellets dry out.
Try nuking your pellets for 60 seconds before lighting and see if they produce more smoke
Light both ends for more smoke
Make sure the exhaust is WIDE open, pull the chip pan out 1.5" and pull the chip loader out 2"
Don't use water in the water pan, because it creates way too much moisture inside the MES
Todd
- Jan 10, 2015
- 90
- 15
Todd thanks I will try everything you mentioned but I am a little concerned about the brisket drying out with no water? I have the pellets that came free with the AMNPS ( thank you!) do you think they would be good for brisket or should I order some pecan pellets?
I inject my briskets with a mix of beef broth and Sprite.
Smoke my briskets until the hit 120° or until they start to drip juice
I place them in a pan with beef broth, onions and carrots.
At about 165°, I foil and cook to 195°
Into a cooler for an hour to rest
Doesn't matter if I use my MES or Pellet Grill, It's the same method for me
The water pan in the MES is too large for the size of the cabinet and creates too much steam.
The steam mixes with the smoke and can cause "Black Rain" inside your smoker
If you really think you need a water pan, use a small loaf pan on one of the lower shelves
The pellets that came with the AMNPS are a mix of Cherry, Hickory and Maple. It's a great all around blend.
Pecan is similar to hickory, but not as strong. I like Pecan on beef roasts and briskets
Todd
Smoke my briskets until the hit 120° or until they start to drip juice
I place them in a pan with beef broth, onions and carrots.
At about 165°, I foil and cook to 195°
Into a cooler for an hour to rest
Doesn't matter if I use my MES or Pellet Grill, It's the same method for me
The water pan in the MES is too large for the size of the cabinet and creates too much steam.
The steam mixes with the smoke and can cause "Black Rain" inside your smoker
If you really think you need a water pan, use a small loaf pan on one of the lower shelves
The pellets that came with the AMNPS are a mix of Cherry, Hickory and Maple. It's a great all around blend.
Pecan is similar to hickory, but not as strong. I like Pecan on beef roasts and briskets
Todd
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