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MES JMSS (Lowes) vs MES 20078715 (Amazon)? - Page 5

post #81 of 99

A little more info on soaking chips

 

The wood has to reach 500-600F before it starts to emit sweet wood smoke. The water causes it to smolder, and the white smoke can be bitter.

 

The only reason to soak wood is to slow the burn, so a pack of wood chips last longer. Kind of a fuse.

 

But you (and the smoke) is MUCH better off if you simply add dry wood chips now and then.

 

 

Gary

post #82 of 99
Quote:
Originally Posted by Bearcarver View Post
 

 

I'm sure before long you'll be getting an AMNPS anyway.

 

 

Bear

 

I've taken a look at the AMNPS.  Interesting!   I see you have to light the pellets before placing the unit in the MES.  Does the MES still adjust the heating element to keep the temp and burn rate at the selected setting?  Does it get placed in place of the wood chip pan?

post #83 of 99
Quote:
Originally Posted by HeyEph View Post
 

 

I've taken a look at the AMNPS.  Interesting!   I see you have to light the pellets before placing the unit in the MES.  Does the MES still adjust the heating element to keep the temp and burn rate at the selected setting?  Does it get placed in place of the wood chip pan?


The MES & the AMNPS don';t have anything to do with each other. 

 

That's why they work so good together---The MES takes care of the Heat, and the AMNPS does the Smoke.

 

The MES Chip burner stays where it is, and the AMNPS goes where it works best (Depends on which model of MES).

 

 

Bear

post #84 of 99

I'm a stick burner with an RF   I have an AMNPS  for my cold smoking I even use mine on my grill sometimes, That thing is Great

 

Gary

post #85 of 99
Quote:
Originally Posted by Bearcarver View Post
 


The MES & the AMNPS don';t have anything to do with each other. 

 

That's why they work so good together---The MES takes care of the Heat, and the AMNPS does the Smoke.

 

The MES Chip burner stays where it is, and the AMNPS goes where it works best (Depends on which model of MES).

 

 

Bear


How is the temperature regulated if the AMNPS is not heated by the MES?

post #86 of 99
Quote:
Originally Posted by HeyEph View Post
 


How is the temperature regulated if the AMNPS is not heated by the MES?


No temp involved---It's only for making smoke.

 

The only heat you get from it is a small side effect.

 

Bear

post #87 of 99
Quote:
Originally Posted by Bearcarver View Post
 


No temp involved---It's only for making smoke.

 

The only heat you get from it is a small side effect.

 

Bear


Ah, thanks.  And, when the AMNPS is used, you don't need to feed wood chips at all, right?

post #88 of 99
Quote:
Originally Posted by HeyEph View Post
 


Ah, thanks.  And, when the AMNPS is used, you don't need to feed wood chips at all, right?


No---I haven't used a Chip or a Chunk in 6+ Years.

 

 

Bear

post #89 of 99
Quote:
Originally Posted by Bearcarver View Post
 


No---I haven't used a Chip or a Chunk in 6+ Years.

 

 

Bear

Since we don't use water, should I remove the water tray?  Or, does it need to stay in for proper heat balance?

post #90 of 99
Quote:
Originally Posted by HeyEph View Post
 

Since we don't use water, should I remove the water tray?  Or, does it need to stay in for proper heat balance?

Leave it for heat dispersal.

post #91 of 99
Quote:
Originally Posted by SmokesOnTuesday View Post
 

Leave it for heat dispersal.


Thanks!  First racks in! 

post #92 of 99

Also realized that the ribs go in when the smoker is cold, since the timer starts counting down immediately, right?  Do you also put wood chips in immediately (if not using an AMNPS)?  How much at a time?

post #93 of 99

Just run your timer up a couple extra hours and pay attention to your racks. I always, always preheat my smoker and I get the smoke rolling as soon as I turn it on. That gives the chips time to settle down to TBS before you put meat in the smoke.

post #94 of 99
Quote:
Originally Posted by SmokesOnTuesday View Post
 

Just run your timer up a couple extra hours and pay attention to your racks. I always, always preheat my smoker and I get the smoke rolling as soon as I turn it on. That gives the chips time to settle down to TBS before you put meat in the smoke.

yeahthat.gif

 

I actually preheat mine about 45 minutes to an hour early, but I always use the AMNPS.

 

Also, since I don't set my Mavericks to give me any alarms, the first thing I do when I start my MES is set my control to 20 hours, so it won't shut off on me, and so I can keep track of time in my notes that I use for my Step by Steps.

 

BTW: SOT---Thanks for covering those questions. I'm getting old & slow these days.

 

Bear

post #95 of 99

Tried the 3-2-1 with St. Louis ribs today at 230deg.  Very tasty, but a bit dry.  Used a spray bottle of apple juice every hour for the first 3, and coated them with bbq sauce for the last 1.  Wrapped them tightly with apple juice for the middle 2.  Should I decrease the intial or final time?  Lower temp?

post #96 of 99
Quote:
Originally Posted by Bearcarver View Post
 

yeahthat.gif

 

I actually preheat mine about 45 minutes to an hour early, but I always use the AMNPS.

 

Also, since I don't set my Mavericks to give me any alarms, the first thing I do when I start my MES is set my control to 20 hours, so it won't shut off on me, and so I can keep track of time in my notes that I use for my Step by Steps.

 

BTW: SOT---Thanks for covering those questions. I'm getting old & slow these days.

 

Bear

No sweat Bear. Slow, and I mean slow, day behind the radio console today means plenty of time to browse the forums.

post #97 of 99
Thread Starter 

I also preheat mine these days for around 45min, and put in the AMPS right around the time I start it up, so I can be sure that it's burning properly.  Did another chicken thighs smoke this weekend.  AMPS worked great.  Yeah baby.

post #98 of 99
Quote:
Originally Posted by mummel View Post
 

I also preheat mine these days for around 45min, and put in the AMPS right around the time I start it up, so I can be sure that it's burning properly.  Did another chicken thighs smoke this weekend.  AMPS worked great.  Yeah baby.

 

Thanks.  Do you use Bear's chicken thigh recipe with pans?

post #99 of 99
Thread Starter 
Quote:
Originally Posted by HeyEph View Post
 

 

Thanks.  Do you use Bear's chicken thigh recipe with pans?

 

My wife made them!  Thighs with her special rub, straight onto grids, two racks, cooked at 250F for ~3 hours I think.  Threw in some ABTs.  FANTASTIC! 

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