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MES Mods

post #1 of 8
Thread Starter 

I find the heat is higher over the element. Has anyone done any easy mods to get fairly even heat through out the cabinet? I have an MES 40" with window.

 

Thanks

post #2 of 8

I think Bear...or maybe Dave....added a ceramic stone at the bottom to even out the temps. Hopefully they'll check this out.

post #3 of 8

I tried a ceramic tile over the right side (flat), a long time ago, after I saw others doing it. The thing almost blew up!!

It held too much heat under it & then released it in bursts.

 

So I got some aluminum that's easy to cut, and cut it to size. Then I bent a small piece of aluminum into an "A", and slipped that under the left side of the aluminum plate. By sliding that "A" left & right, I'm able to adjust how much right side heat I send to the middle & left side of the smoker. It works pretty good for me. Sometimes you have to push heat to the left during the beginning of a smoke, and then later ease it back. 

 

I also wrap it in foil like I do my water pan, for easy clean-up.

 

By doing it this way the heat I push to the left goes up the left & middle through the meat, instead of all going up the right side & then out wherever the vent or vent extension you might have is.

 

The deflector is on the right. (Below)

That thing on the left is just protecting my AMNPS from drips.

 

Bear

 

DSC02770.JPG
post #4 of 8
Thread Starter 

Thanks Bear

post #5 of 8
Quote:
Originally Posted by Bearcarver View Post
 

I tried a ceramic tile over the right side (flat), a long time ago, after I saw others doing it. The thing almost blew up!!

It held too much heat under it & then released it in bursts.

 

So I got some aluminum that's easy to cut, and cut it to size. Then I bent a small piece of aluminum into an "A", and slipped that under the left side of the aluminum plate. By sliding that "A" left & right, I'm able to adjust how much right side heat I send to the middle & left side of the smoker. It works pretty good for me. Sometimes you have to push heat to the left during the beginning of a smoke, and then later ease it back. 

 

I also wrap it in foil like I do my water pan, for easy clean-up.

 

By doing it this way the heat I push to the left goes up the left & middle through the meat, instead of all going up the right side & then out wherever the vent or vent extension you might have is.

 

The deflector is on the right. (Below)

That thing on the left is just protecting my AMNPS from drips.

 

Bear

 

DSC02770.JPG


Since you don't use the bottom rack I wonder if leaving it on the bottom permanently with heavy duty foil cut to the sizes of the left and right pieces you show would be easier since the pieces could be placed anywhere on the rack.   My 12" tube smoker fits straight across the rails or diagonally but not left to right (too long.)  I wanted to put a skewer sized metal rod at each end through the tube smoker so it is suspended right under the water pan away from drips (I'd have to cut the smoker to fit.)  A full tube smoker is way too much smoke at 700 ft. above sea level so I'll fill it a little over half full vertically (1 and a half cups) and shake it sideways to level it across the length of the smoker.  I've been half filling it since I got it last summer.

-Kurt

post #6 of 8
Quote:
Originally Posted by Dr K View Post
 


Since you don't use the bottom rack I wonder if leaving it on the bottom permanently with heavy duty foil cut to the sizes of the left and right pieces you show would be easier since the pieces could be placed anywhere on the rack.   My 12" tube smoker fits straight across the rails or diagonally but not left to right (too long.)  I wanted to put a skewer sized metal rod at each end through the tube smoker so it is suspended right under the water pan away from drips (I'd have to cut the smoker to fit.)  A full tube smoker is way too much smoke at 700 ft. above sea level so I'll fill it a little over half full vertically (1 and a half cups) and shake it sideways to level it across the length of the smoker.  I've been half filling it since I got it last summer.

-Kurt


That could work.

My way is not the only way.

Give it a try & let us know how it works after a few smokes.

I would keep it away from the heating element, or it might burn your pellets up all at once.

If it works good, give us a few pics.

Your way might even be better than mine.

 

Thanks,

Bear

post #7 of 8

Hey Bear, (and anyone else with thoughts on this)

 

Im considering adding a rotary temp gague to my MES by drilling a hole in the side through the wall. Just like youd add one to a UDS or something. Any thoughts on this? I just want a more accurate one or two actually attached TO the smoker, easy to see and read...

Yes I use a Mav, but for some reason there is a part of me that just cant stand having something reliable like that attached to the thing. I would seal up the hole good with a gasket and some heat caulk if needed.

 

Any thoughts? has anyone tried this/ done this with theirs?

post #8 of 8
Quote:
Originally Posted by Travisty View Post
 

Hey Bear, (and anyone else with thoughts on this)

 

Im considering adding a rotary temp gague to my MES by drilling a hole in the side through the wall. Just like youd add one to a UDS or something. Any thoughts on this? I just want a more accurate one or two actually attached TO the smoker, easy to see and read...

Yes I use a Mav, but for some reason there is a part of me that just cant stand having something reliable like that attached to the thing. I would seal up the hole good with a gasket and some heat caulk if needed.

 

Any thoughts? has anyone tried this/ done this with theirs?


I wouldn't like that, because there are too many different temps in most MES units. I like to put my Maverick probe about 3" from the main part of the meat.

If it's built in, sticking through a wall or door, it may not be measuring where I want it.

 

Just My Opinion.

 

Bear

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