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MES 30" - Smoke Control

post #1 of 2
Thread Starter 

Just got my MES 30" Digital (no bluetooth/no window).

During seasoning breakin, put in chips with 45 minutes remaining at 275F.  It took almost 30 minutes for dry chips to start smoking.  Reading some threads, it seems keeping the smoke going at 160F to 190F (Salmon temps), is difficult.

 

Would love to learn more about the amnps mods that people tare talking about.  Are they made for the MES 30"?  What do I need to do to use one.

 

Any chip smoking techniques/tips greatly appreciated.

post #2 of 2

Check the gap between the chip pan and heating element....   should be about 1/32" air gap...   Once the smoker is up to temp, the element may not come on for long enough to smolder the chips....

 

An AMNPS 5X8 will sit on the support wires to the left of the heating element...    

 

If you want a Mail Box mod....   Here's what I did....

 

 

 

A tunnel to move the exhaust to the center of the smoke chamber....  BIG DEAL...

 

 

 

Family soup can or Bush's bean can to move the inlet smoke to the center of the smoke chamber....

 

 

The 90 deg. elbow will extend through the body for the can to slip onto...  Drill a hole in the can an elbow... drop a nail in the hole....

 

 

3----1" holes for good air flow...  the upper hole is necessary to stop recirculating air...   recirculating air has no oxygen in it...   it also acts as an after burner to burn up creosote......

 

 

I marked the hole....   drilled a hole....  used airplane snips to cut it out.....