I just went with the 3" positionable elbow duct and cut a small notch in the bottom to run the Mav probe through. I can turn the stack toward or away from the wind.
Todd, are you suggesting a chimney for every MES 30 model? I have a MES 30 Gen 1 and I haven't noticed any draft problems with my machine. What inconsistencies have you noticed with yours--and are you talking about a Gen 1 or Gen 2 or both?
I resist doing mods to my smoker because so far it doesn't seem to need and besides, I'm not that handy with stuff like that.
I would say it would be a good thing to do if you had problems, but your 3 years & my 6 years of MES smokers without any air flow problems show that not all of them need it.
I'm a firm believer of if it's not broke don't fix it.
And that is why I firmly remain one of your disciples.
Yup---With all that wind, you may need something like that chimney, unless you can do some wind blocking.
At that point, it may be a lot easier to throw that Chimney on like Todd mentioned, than it would be to putting up some wind blocking.
I just sit it on the smoker and remove to put the cover on. The stack creates a nice draft and the damper is adjustable for flow. Jted
Lowes could not find that smoke stack but the new master forge grills have one that looks very similar but its SS. The SS stack master forge part# 403-01002-05 but Lowes said to call Master Forge direct # 1-800-963-0211 not sure what it cost. I bough a 3 " 90 for now to see if it helps first.
Right, Like Gary said, "Try it open".
You want to keep that smoke moving, so it doesn't just sit there & get stale.
The only time I close my MES top vent it when I'm pre-heating it, and when it's not in use (to keep bugs out).
It's always open 100%, unless it's real windy----Then maybe about 50% open to keep the wind from sucking the heat out through the vent.
I am a stick burner, never had an electric, but my damper is ALWAYS wide open while I'm Smoking. The only time it is closed is when I am done, smoker cleaned up and waiting on the next smoke. Keeps the bugs and rain out
You can take the screw out and the damper cover comes off giving more air flow. That is how mine is and it does not fall off
I don't know what temp you're using, or for how long, but you should be careful smoking ground meat without cure.
Cure is used to keep your meat safe at a low temp
Prague Powder No. 1 is a basic cure that is used to cure all meats that require cooking,
smoking and canning. This would include poultry, fish, hams, bacon, luncheon meats,
corned beef, pates, and many other products too numerous to mention.
Prague Powder No. 1 is a combination of a small amount of sodium nitrite on a salt carrier.
To be more specific, a pound of Prague Powder No. 1 contains 1 ounce of sodium nitrite to each
1 pound of salt. the formulas in this book clearly tell you which cure to use when it is needed.
This is also a good time to mention that it only takes 4 ounces of Prague Powder No. 1 to cure 100 pounds
of sausage, 2 ounces of 50 pounds, and only 1 ounce for 25 pounds. when curing 10 pounds of meat, it
takes a little less than 1/2 ounce of Prague Powder No. 1. Put another way, 4 level teaspoons equal about
1 ounce of Prague Powder, or 2 level teaspoons will cure 10 lbs. of sausage.
Hope this helps
You should be safe at the temp you have that set at,as long as you know what the real temp is in the CC
250 is plenty good for burgers. Even 225° would be fine. I just wanted to make sure you weren't doing a lot of time under 200° without curing it first.
Cure is what we use to cure Bacon, Dried Beef, etc before low & slow smoking.
Once it's cured properly, you can smoke it a long time at low temps, without worrying about it spoiling----Even smoke it without any heat for days.
I use Tender Quick.
Check out my Bacon Smokes.