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Creating the ideal set up for the MES 30in

post #1 of 4
Thread Starter 

Hello all,

I've been reading through all the posts on setting up the MES. Bear in mind this is my first time using a smoker.  I've done a few test runs on my unit just as is straight from the box.  One was a pork loin and the other a rack of baby backs.  The pork was decent and ribs were ok, I'd say about a 6.5/10.  A long way to go.

 

Anyway, my question is what is the ideal set up?  I know a lot of this is personal preference.  But from what I am seeing, how does this set up sound:

 

-Add sand into the water pan to control temperature swings

-Get the amps and pellets and remove the chip tray completely and pull out the chip loader a half inch or so

-better monitor of the temperature through another electronic thermometer (I think one was called a Maverick although will have to go back and re-read some posts)

 

Not sure I'm quite ready to go the mailbox route just yet but that does look pretty cool.  Also, do you all use a separate water/liquid pan if the pan that came with the unit is filled with sand?  Sounds like some use the liquid pan and some don't. 

 

Anything else that I am missing?  I suppose the rest is up to me-getting the rub right to my liking, times/temps, the wrapping/no wrapping, etc.  Trial and error. 

 

Thank you!

post #2 of 4
Quote:
Originally Posted by TexasJason View Post
 

Hello all,

I've been reading through all the posts on setting up the MES. Bear in mind this is my first time using a smoker.  I've done a few test runs on my unit just as is straight from the box.  One was a pork loin and the other a rack of baby backs.  The pork was decent and ribs were ok, I'd say about a 6.5/10.  A long way to go.

 

Anyway, my question is what is the ideal set up?  I know a lot of this is personal preference.  But from what I am seeing, how does this set up sound:

 

-Add sand into the water pan to control temperature swings

-Get the amps and pellets and remove the chip tray completely and pull out the chip loader a half inch or so

-better monitor of the temperature through another electronic thermometer (I think one was called a Maverick although will have to go back and re-read some posts)

 

Not sure I'm quite ready to go the mailbox route just yet but that does look pretty cool.  Also, do you all use a separate water/liquid pan if the pan that came with the unit is filled with sand?  Sounds like some use the liquid pan and some don't. 

 

Anything else that I am missing?  I suppose the rest is up to me-getting the rub right to my liking, times/temps, the wrapping/no wrapping, etc.  Trial and error. 

 

Thank you!

All of it sounds good,I would not add another water pan with liquid.I would use another pan to help reduce the dripping of grease,also I like to cover all surfaces IE heating element cover,drip pan 

 

Richie

post #3 of 4
I added a 1500 watt incandescent dimmer switch to the element to control the heat output.... works really good....
post #4 of 4
Thread Starter 

OK thank you both for the ideas! Much appreciated.

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