MES 30 (New Generation) HUGE Temperature Swings

tmmccloud · Apr 15, 2015

Hey guys, kinda new to the smoking business and this forum. I purchased a MES 30 (New Generation) online and this is my second attempt to smoke in it. Been following "Bear Carvers" Step by Step tutorial for pulled pork using pork butt. Everything is good, except my MES is set for 260* and the temperature swings from 245*-275* consistently. Just back and forth. I have a Maverick 733 setup in the smoker, which is within 5-9* of the digital thermometer on the unit itself. So the unit even knows it is kicking up to high and going down to low. What can I do to make this a more steady temperature? Thanks.

Bearcarver · Apr 15, 2015

tmmccloud said:
Hey guys, kinda new to the smoking business and this forum. I purchased a MES 30 (New Generation) online and this is my second attempt to smoke in it. Been following "Bear Carvers" Step by Step tutorial for pulled pork using pork butt. Everything is good, except my MES is set for 260* and the temperature swings from 245*-275* consistently. Just back and forth. I have a Maverick 733 setup in the smoker, which is within 5-9* of the digital thermometer on the unit itself. So the unit even knows it is kicking up to high and going down to low. What can I do to make this a more steady temperature? Thanks.

That's not really bad peaking 15° above & dropping 15° below. Your average was 260°.

Check your kitchen stove out, and imagine what it would be like if it was outside, with air movement surrounding that stove.

Even when your Fridge is set at 36°, the air temp will go back & forth to about 29° and 43°. That's how it stays at 36° in there.

What can you do?? Keep it out of the wind & don't open the door. It should settle down later in the smoke, but it will never stay at one degree. If it gets windy, you can set the top vent to about halfway open, instead of 100% open.

Bear

tmmccloud · Apr 15, 2015

Speaking of the Tutorial man himself, Thanks for the quick reply! Ya I imagine that makes sense, I'm just being picky I guess, but I am looking forward to Dinner! I put the Pork in at 0730, the internal temp is 176* currently, and I am hoping to be eating by 1900 its 1735 here now, sound feasible? (Promise, not a math problem!)

Thanks again!

Bearcarver · Apr 15, 2015

tmmccloud said:
Speaking of the Tutorial man himself, Thanks for the quick reply! Ya I imagine that makes sense, I'm just being picky I guess, but I am looking forward to Dinner! I put the Pork in at 0730, the internal temp is 176* currently, and I am hoping to be eating by 1900 its 1735 here now, sound feasible? (Promise, not a math problem!)

Thanks again!

Shouldn't be a problem----That's only about 25° to 29° in about 1.5 hours. At about 260° Smoker Temp, it Sounds like it could be done a half hour early, so you can give it a half hour tented rest.

Bear

daricksta · Apr 16, 2015

Bearcarver said:
That's not really bad peaking 15° above & dropping 15° below. Your average was 260°.

Check your kitchen stove out, and imagine what it would be like if it was outside, with air movement surrounding that stove.

Even when your Fridge is set at 36°, the air temp will go back & forth to about 29° and 43°. That's how it stays at 36° in there.

What can you do?? Keep it out of the wind & don't open the door. It should settle down later in the smoke, but it will never stay at one degree. If it gets windy, you can set the top vent to about halfway open, instead of 100% open.

Bear

This is what I've always maintained. If you track the overall temp swings it will average out to your set point. I never did the actual math but from the info from Bear and others and just from empirical observation I've always been satisfied that the smoker temp is where I wanted it to be.

sota d · Apr 16, 2015

Sounds to me also like normal behavior for a MES. I usually get a 30* temp swing, but the average is pretty close to the setpoint. As far as planning a Butt for dinner time, you'll learn like the rest of us have, that it's best to allow a lot of extra time so it gets done early. It'll rest nicely wrapped in double foil and towels in a small cooler for up to 4 hours, and still be steaming when you pull it at dinner time! We've all been there-"is it done yet?" LOL

bmaddox · Apr 16, 2015

I wish my unit had a consistent temp swing like that. I will shoot to 30 degrees over the set then 5 degrees under, then 40 over, 20 under, and so on and so forth. I have learned to not care so much and just ride it out. At the end of the day it seems to average out and everything is always cooked perfectly.

trucking13 · Apr 16, 2015

yep i had the same problem last weekend, and i just trusted my 733 to keep me honest, but i did call masterbuilt tuesday and they are sending me a new control module. so thank you masterbuilt for standing by your products.

mummel · Apr 16, 2015

Does the 733 have a charting option or anything? Whats the best way to see a historical chart of the temps?

timberjet · Apr 16, 2015

mummel said:
Does the 733 have a charting option or anything? Whats the best way to see a historical chart of the temps?

analog electric smokers work like this. Either the element is on full blast or off. Hence the swings. The MES is a simple smoker so no graphing or charting. You would have to do that with a network connected temp probe like the Igrill.

mummel · Apr 16, 2015

Any apps that do it? Doesnt the new bluetooth MES connect to your phone?

daveomak · Apr 16, 2015

Fill the water pan with gravel and cover it with foil to keep it clean.... The thermal mass will slow down the temp swings......

chef jimmyj · Apr 16, 2015

I have 2 Gen 1's like Bear's. Both swing 15° each side in the beginning. As all settles, 3-4 hours in, the swings diminish and on a windless day will be near dead on...JJ

tmmccloud · Apr 18, 2015

Thanks a lot guys. The pulled pork was amazing. Only things I think I would change would be to start earlier in the morning for a dinner meal, and also to remove the really fatty chewy sections. I'm assuming post smoking would be the best time for that?

Bearcarver · Apr 19, 2015

tmmccloud said:
Thanks a lot guys. The pulled pork was amazing. Only things I think I would change would be to start earlier in the morning for a dinner meal, and also to remove the really fatty chewy sections. I'm assuming post smoking would be the best time for that?

Yup----When you're pulling it apart get rid of any slimy masses if they're there, and keep an eye out for the yucky little gland. Some of them were already removed & some weren't.

Bear

bmaddox · Apr 20, 2015

I keep a trash can next to me while pulling so I can throw out any fatty or slimy piece. If it looks questionable then I chunk it.

craigdchang · Apr 20, 2015

I smoked a butt yesterday. I started it at 6:00AM and set the temp to 250. It was windy and cold so I noticed a swing of about 15 degrees. So I kicked the temp up to 270. I figured maybe the cold was coming in the vent. It was a 4.5 lb. butt and I covered it at about 11:30, and added some apple juice, the IT was 150. I left it covered to about IT 200. Pulled it out and let it sit in the cooler for 2 hours. I started ripping it apart at 4:00. It had nice color but not real strong smokey flavor. I was using have hickory and half apple. Sorry no pictures.

I have the MES cold smoker kit and it looked like there was quite a bit of smoke being generated. Any suggestions?

Bearcarver · Apr 20, 2015

craigdchang said:
I smoked a butt yesterday. I started it at 6:00AM and set the temp to 250. It was windy and cold so I noticed a swing of about 15 degrees. So I kicked the temp up to 270. I figured maybe the cold was coming in the vent. It was a 4.5 lb. butt and I covered it at about 11:30, and added some apple juice, the IT was 150. I left it covered to about IT 200. Pulled it out and let it sit in the cooler for 2 hours. I started ripping it apart at 4:00. It had nice color but not real strong smokey flavor. I was using have hickory and half apple. Sorry no pictures.

I have the MES cold smoker kit and it looked like there was quite a bit of smoke being generated. Any suggestions?

If it was windy, the wind could have been sucking the smoke out.

I don't usually recommend this, but if it's windy, you could close your top vent halfway, but keep an eye on the smoke, so it doesn't get too thick. Thick heavy smoke can be a bad thing. A long time with light smoke is good, but a short time with thick smoke can be very bad.

Bear

daveomak · Apr 20, 2015

craigdchang said:
I smoked a butt yesterday. I started it at 6:00AM and set the temp to 250. It was windy and cold so I noticed a swing of about 15 degrees. So I kicked the temp up to 270. I figured maybe the cold was coming in the vent. It was a 4.5 lb. butt and I covered it at about 11:30, and added some apple juice, the IT was 150. I left it covered to about IT 200. Pulled it out and let it sit in the cooler for 2 hours. I started ripping it apart at 4:00. It had nice color but not real strong smokey flavor. I was using have hickory and half apple. Sorry no pictures.

I have the MES cold smoker kit and it looked like there was quite a bit of smoke being generated. Any suggestions?

Meat seems to take smoke better at lower temps, for me... before the fat starts to melt.... then I crank up the temps.....

And I don't use a water pan and I don't foil...

bmaddox · Apr 20, 2015

It could just be your personal taste. Some people like a strong some flavor. Try using all hickory and letting it go longer before wrapping and see how that does.

MES 30 (New Generation) HUGE Temperature Swings

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