Masterbuilt 30" 20070312 with Window

The probe just provides a readout of the internal temp of the meat. It is a "dumb probe" and the MES App on your phone is also "dumb" (dumb = non-programmable).

That being said, when it is raining, snowing, or even if wasps are attacking...you can monitor the MES vitals from the comfort of your home. 

Jthoreson1983 said:

I just bought this smoker Saturday and very new to smoking. I didn't find anything in the manual but on my unit it has a meat probe is there any way to program it when it hits a set temperature?

Also looking for just any tips or info that will help me along the way.

I have already done a shoulder roast and 4 racks of ribs. I' hooked... I want to smoke everything!!!

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It's easy to get hooked on smoking. I just smoked my first batch of beef jerky a few weeks ago and it turned out better than I thought it would considering the issues I had to deal with. What I love about smoked food is that if you just leave it vacuum sealed for a few days to a few weeks, the smoke further permeates throughout the food and also darkens the color. What was nicely or lightly smoked food many times transforms into incredible smoked food.

Since I'm a low tech guy, I use the Maverick ET-733 to monitor both smoker and food temps. It's highly accurate. With the MES meat probe, there could be questions as to its accuracy since the temp displayed on a MES controller is often wrong (but not always).

I also recommend that if you're using wood chips that you switch to wood pellets. Much less hassle. To burn the pellets I use an A-MAZE-N Pellet Smoker (I also just won a 6" tube smoker which I use in my Weber charcoal grill). There can be some issues with it--especially with cold smoking--but once you get it fully lit the AMNPS can burn pellets for up to about 11 hours and you don't have to keep refilling it every 20-30 minutes like you do with wood chips. There are other smoker devices on the market but I chose the AMNPS. And Todd Johnson, owner of A-MAZE-N Products, provides customer service second to none. A lot of us here use his products, including his wood pellets.

So, you've done your pork should and your pork ribs. Next on the agenda? It's gotta be a beef brisket flat. They're really not that difficult to pull off. Do some reading, and you'll also get plenty of tips and suggestions here. It's how I learned. I've smoked about 4-5 brisket flats and next week I plan to smoke my first whole packer brisket--point and all. I'll be making my first batch of smoked ends. Can't wait.