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MES 30 (New Generation) HUGE Temperature Swings - Page 2

post #21 of 36

I can't say enough about Master Built customer service. They are the best. I bought mine in March of 2015, and I have a temperature swing of about 15 - 25 degrees. The model I have is 20076514. I called customer support and they are shipping me a new smoker, because replacing the control panel is not resolving the problem. Now that is customer support!

post #22 of 36
Glad to hear they are taking care of you, I've heard they are very good. Are they replacing it just because of the temp swing, or other issues? Just curious because from what I've read on here, most MES owners accept that much of a temp swing as normal MES behavior.
post #23 of 36

Whats a fair temp swing? +- 5F would be nice.

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

Whats a fair temp swing? +- 5F would be nice.


 


I would be happy with 15-25 from hi to low! LOL
post #25 of 36

MES aside, whats an acceptable temp swing for cooking?

post #26 of 36
Quote:
Originally Posted by mummel View Post

MES aside, whats an acceptable temp swing for cooking?


 


I've only smoked on my MES. I'm sure it varies with what kind of smoker you're running.
post #27 of 36

I have read that some people have complained and they received the control panel replacement, but it did not help. I wouldn't mind if I could get a max temp of 275. With the temp swing I can only get 250. They were saying something about the wall of the smoker causing the temp swing so that is why they are replacing the whole thing.

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

I have read that some people have complained and they received the control panel replacement, but it did not help. I wouldn't mind if I could get a max temp of 275. With the temp swing I can only get 250. They were saying something about the wall of the smoker causing the temp swing so that is why they are replacing the whole thing.


I don't find 15° to 20° temp swing a big deal, but since we paid for a 275° Max, the average of that Max temp swing should sit at near 275°.

 

Even a kitchen oven can have a temp swing, and most Refrigerators swing from about 29° to 42° to maintain a 36° temp in the contents.

 

Having different temps in different areas of the smoker bothers me more than the very common temp swings.

 

 

Bear

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


I don't find 15° to 20° temp swing a big deal, but since we paid for a 275° Max, the average of that Max temp swing should sit at near 275°.

 

Even a kitchen oven can have a temp swing, and most Refrigerators swing from about 29° to 42° to maintain a 36° temp in the contents.

 

Having different temps in different areas of the smoker bothers me more than the very common temp swings.

 

 

Bear

 

Are you disappointed with the new MES BT temps diffs across all the different grates?

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

 

Are you disappointed with the new MES BT temps diffs across all the different grates?


No I don't have one to test yet.

 

 

Bear

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

 

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


I'm almost afraid to ask: what's the yucky little gland look like? I don't think I've ever seen one in a pork shoulder/butt.

post #32 of 36

It is a fatty little hunk of slimy mess

post #33 of 36
Quote:
Originally Posted by daRicksta View Post
 


I'm almost afraid to ask: what's the yucky little gland look like? I don't think I've ever seen one in a pork shoulder/butt.

 

It's a rather Gristly little pod found in a mass of fat.

I'm not sure, but I think a lot of guys get rid of it by accident, because it's right there with that mass of scummy gooey junk that most people throw away when pulling it.

I've found a couple when I split the Butt in two, when I cut out some of the slimy fat.

 

Plus maybe more often than not it's gotten rid of by the butcher or processor.

 

I remember the first one my Son smoked. I told him afterwards----"You gotta get rid of that disgusting crap in the inside!" It's very offensive to many people.

 

 

Bear

 

 

Do we really want to eat this, if it happens to be in your Butt or Shoulder?

I stole this picture (below) from Pops' Post:

 

it can be quite large - this is from one butt, about 8 oz:

Gland3.jpg

post #34 of 36

Well, Craig and Bear, even if that slimely glop has been removed I might pass on the pork shoulder from now on. Thanks to Bear that's a visual I'll never get out of my mind. Bear, don't ever do that to be with a beef brisket or a ribeye roast!

post #35 of 36
Quote:
Originally Posted by daRicksta View Post
 

Well, Craig and Bear, even if that slimely glop has been removed I might pass on the pork shoulder from now on. Thanks to Bear that's a visual I'll never get out of my mind. Bear, don't ever do that to be with a beef brisket or a ribeye roast!


LOL---That is disgusting, isn't it !!!:eek:

 

That's why I recommend they be removed before smoking.

 

 

Bear

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


LOL---That is disgusting, isn't it !!!:eek:

 

That's why I recommend they be removed before smoking.

 

 

Bear


Truth be told, Friend Bear, I've never seen it in any pork shoulder I've bought, which is typically from Safeway. Perhaps drinking copious amounts of wine and margaritas tonight shall flush that horrid porcine glandular apparition from my cerebral cortex until I stumble on your darn post again...

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