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MES 40 meat probe

post #1 of 9
Thread Starter 
So, I've read that the meat drone cane be somewhat unreliable. But, it's damn near 0 here in NJ and I'm out smoking and filling jerky orders. I opened to door to shift my makeshift chip tray for all of 2 seconds, literally open and shut and the temp went from 139 to 112. It slowly started creeping and I noticed the meat probe said 120. So, my question is, what is more reliable on the temp inside the smoker? The LCD readout or the probe inside its holster? I know a lot of heat is lost, but it seems while the LCD jumps in temp swing, the probe stays more stable.
post #2 of 9
Quote:
Originally Posted by PinebarrensBBQ View Post

So, I've read that the meat drone cane be somewhat unreliable. But, it's damn near 0 here in NJ and I'm out smoking and filling jerky orders. I opened to door to shift my makeshift chip tray for all of 2 seconds, literally open and shut and the temp went from 139 to 112. It slowly started creeping and I noticed the meat probe said 120. So, my question is, what is more reliable on the temp inside the smoker? The LCD readout or the probe inside its holster? I know a lot of heat is lost, but it seems while the LCD jumps in temp swing, the probe stays more stable.

I have the MES 2nd gen and the meat probe in its holder is to close to the heating element. I have 2 additional probes I use 1 for the CC the other for the Meat. My unit runs constant 30 + degrees off

Richie 

post #3 of 9

"So, my question is, what is more reliable on the temp inside the smoker? The LCD readout or the probe inside its holster"?

 

PinebarrensBBQ

 

In my experience, Both are notoriously unreliable.

 

My LCD reading is consistently 30 degrees off and the probe is no way near what the internal temps should be for whatever I am smoking.  Many MES owners complain of similar circumstances...So, my advice to you is do not trust the factory equipment but purchase yourself a couple reliable  probes and use them instead.

 

Keep on Smoking,

 

John

post #4 of 9

Forgot to say the best thing about using other probes,is the fact that you can verify them,with boiling water.

Richie

post #5 of 9

My probe is like 10F off now.  I think it's failed. 

post #6 of 9

I look at the MES Meat Probe like a passenger side Mirror...Objects in Mirror are Closer than they Appear. Use it but don't trust it...

 

It is extremely slow to respond and often 10°+ different than what the MAV or MES temp readout says it is...JJ

post #7 of 9

"I look at the MES Meat Probe like a passenger side Mirror...Objects in Mirror are Closer than they Appear".

 

LOL! 

post #8 of 9
Thread Starter 
For now, I know what temp range the readout needs to be in order to produce my product with no issues. That said, would be nice to have some real temps. I'll pick up some thermometers when I can.
post #9 of 9
Quote:
Originally Posted by PinebarrensBBQ View Post

For now, I know what temp range the readout needs to be in order to produce my product with no issues. That said, would be nice to have some real temps. I'll pick up some thermometers when I can.

For checking the temps at different levels I hang my probe, using a magnet from HF 

Richie

Probe has some cork so it can be seen easier

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