First time on mes 40. From propane two for 30.

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rubbinbutts

Newbie
Original poster
May 5, 2017
17
10
Fenton, MI
Si I've been wanting a mes 40" for a while but haven't saved up the cash for it. When my father in law told me he was getting a smoker for his cottage, of course I took the chance for him to get the 40 so I could try it out.

I always use my propane two door masterbuilt 30" and I've gotten pretty good at it. I have my own rub that I like. I use apple charcoal in 3/4 of the stock chip pan. Then use big soaked cherry chips in the other 1/4 of the chip pan. I always cook at 225. And have two remote thermopros so I can monitor 3 meats and the temp of the grill.

Now on to my question. Is there anything I should know with this being my first time using a electric smoker? Can I still use my cherry chunks? My chunks normally last an hour or so in my propane 30. Is there only 1 vent in the top? And what's the ideal position for it? I'm smoking a whole turkey, 3 racks of baby backs and two good sized butts. My bark always comes out so great with propane and charcoal. Just looking for any tips.

Thanks in advance.
 
Won't be to the cottage until tomorrow. Which is where the manual is. But I plan on doing that. I always over research things before starting. I just figured someone with the same smoker may have som actual insight.
 
I don't think chunks are recommended but I am not sure why, if they fit.  But I do know chips are recommended and many here use an AMNPS to get a more reliable smoke. Good luck!
 
Hi there and welcome!

Wow there is a lot to know.
  1. The MES probes are always quite a bit off so use your remote probes and rely on them for both meat temp and smoker temp at rack level.
  2. The MES top temp is 275F, where your propane smoker could get way higher if/when needed which helps with chicken and shortening cooking times. BEWARE: Your turkey skin may come out leathery with temps under 325F and since you have a max of 275F seriously be prepared to deal with this.  Many say to pull the turkey at like 140F or so and then transfer to the oven to finish at a temp like 400F to get the skin right.  I am just passing on this 3rd party info as I have never done this
  3. I would put the turkey on rack closest to the heating element so it gets the strongest heat to help with the skin thing
  4. At a max of 275F plan on taking more time than you usually do to smoke a load like that.  I would say to give yourself an 8 hour window of being done vs eating.  You can always wrap and rest food until time to eat, you can't always speed up the cooking :)
  5. The MES will have temp swings, it does not sit at a steady setting.  So if you set to 250F it may swing between 240F and 260F.  Mine would swing by 30-35F which I did not like
  6. The MES may or may not hit your top temp so adjust accordingly as airflow inside the smoker will be a guess with the load you are talking about
  7. Chunks likely won't work because they likely will not fit the feed mechanism, use chips or pellets
  8. Smoke vent wide open except when you want to raise temp quickly like after opening the door
  9. Don't be put off by all of the tips and quirks I pointed out above, it's a new smoker to learn and it has strengths and weaknesses.  If you add the A-Maze-N Pellet Smoker (AMNPS) to the mix you can truly use an MES as a set and forget smoker for up to 9-12hrs of smoke without ever having to tend to it!  That is one hell of a pro!
I hope this info helps :)
 
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