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Newbie MES questions

post #1 of 4
Thread Starter 
Hi guys,

I may finally have a working mes 40 gen 2 (had two bad gen 1 models) and had a couple questions as I try to get a couple smokes in before winter.

1. How far should I place a maverick from the food itself? My Mes looked to be running about 20 degrees cooler empty but when I put a beer can chicken in the cooker the smoker ran about 20 degrees hotter and e maverick never really caught up. Maybe it was the cold from the food?

2. How much smoke should I actually taste? My chicken, smoked with Apple wood chips, smelled like smoke but there was little smoke taste in my opinion. I have never really had much smoked food so in not sure if this is typical or if I did somethings wrong.

3. In terms of controlling temp swings bear had a post I will need to try about setting it lower initially and catching it on its way down. Would I apply the same method each time I open the door to spritz or remove to foil?

Thank you
post #2 of 4
Quote:
Originally Posted by rraczyla View Post

Hi guys,

I may finally have a working mes 40 gen 2 (had two bad gen 1 models) and had a couple questions as I try to get a couple smokes in before winter.

1. How far should I place a maverick from the food itself? My Mes looked to be running about 20 degrees cooler empty but when I put a beer can chicken in the cooker the smoker ran about 20 degrees hotter and e maverick never really caught up. Maybe it was the cold from the food?


2. How much smoke should I actually taste? My chicken, smoked with Apple wood chips, smelled like smoke but there was little smoke taste in my opinion. I have never really had much smoked food so in not sure if this is typical or if I did somethings wrong.
When I did my chickens, I used Hickory and smoked the entire time they were in there. To me, that was too much smoke. Apple has always given me a lighter, less "intrusive" smoke flavor. You should definitely be able to taste it/taste how it affected the meat. Try it again with a different type of wood and see how it turns out.

3. In terms of controlling temp swings bear had a post I will need to try about setting it lower initially and catching it on its way down. Would I apply the same method each time I open the door to spritz or remove to foil?
I never monitored my temp swings on the MES when I open the door. I just kind of let it go because there's not much I can do about it if I have to get in there.

Thank you

 

 

Welcome and congrats on your MES! I've got a 30in so I'll attempt to answer your questions.... I know it's not much help but it's something!

post #3 of 4
Quote:
Originally Posted by rraczyla View Post

Hi guys,

I may finally have a working mes 40 gen 2 (had two bad gen 1 models) and had a couple questions as I try to get a couple smokes in before winter.

1. How far should I place a maverick from the food itself? My Mes looked to be running about 20 degrees cooler empty but when I put a beer can chicken in the cooker the smoker ran about 20 degrees hotter and e maverick never really caught up. Maybe it was the cold from the food? I place mine on the rack using the supplied holder about 3-4 inches away from the food. That is the temp I cook by and I adjust my MES accordingly. 

2. How much smoke should I actually taste? My chicken, smoked with Apple wood chips, smelled like smoke but there was little smoke taste in my opinion. I have never really had much smoked food so in not sure if this is typical or if I did somethings wrong. Chicken is usually a shorter smoke so it doesn't take on a ton of flavor. Also, apple is a milder wood. If you want more smoke flavor try hickory or mesquite and drop the temp 15-20 degrees so it stays in the smoke a little longer. 

3. In terms of controlling temp swings bear had a post I will need to try about setting it lower initially and catching it on its way down. Would I apply the same method each time I open the door to spritz or remove to foil? As the MES gets hot and the food starts to get hot the temp swings from opening the door are less noticeable. I don't spritz at all so I am able to leave the door closed for a long time. When you do open the door just make sure you only keep it open for 30 seconds or so. The temp should recover in less than 15 minutes which is fine. 

Thank you

Hope these answers help. 

post #4 of 4
Thread Starter 
Thanks guys. I will give the hickory a try on the chickens. I was placing the maverick about an inch from the food so good to know I should move it further. I will keep you guys posted on my next smoke
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