My new MES 40 showed up today

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I hope so I stepped up from the gen 2.5 30. It had temp issues 20 degrees lower than set temp. I'm looking forward to using this bad boy. I noticed that the element, top vent and chip loader are all to the right of the box. Does that create hi temps to the Right?
I'll be reaching out for help if needed.
Thanks.
 
I hope so I stepped up from the gen 2.5 30. It had temp issues 20 degrees lower than set temp. I'm looking forward to using this bad boy. I noticed that the element, top vent and chip loader are all to the right of the box. Does that create hi temps to the Right?
I'll be reaching out for help if needed.
Thanks.
Yes.  Plus the controller sensor is on the right with the Gen1.  I have never used chips so I removed the chip burning assembly in 30 seconds because it's a heat sink, creating larger temp swings. There are four screws holding it in place.  Three at the side wall holding the chip loader tunnel and one supporting the other end at the support rails.  Simple to put back if you change your mind.  If you do a mailbox mod and you raise the water pan so it just sits on the bottom rack, the air/smoke coming into the smoker through the 3" chip loader hole stirs with the heat under the water pan before rising.  It works great for even heating.  I put a perforated stainless steel half circle for a 22.5" kettle grill up against the back wall in the pic below and can put the water pan on top of that in the center of the bottom rack or hang the water pan at the second from the bottom level with a rack on top of it so all top three racks can be used at the same time.  The perforated steel allows heat through but kicks most to the front of the smoker so heat doesn't go up the back right corner past the sensor out the top vent. So when I have the water pan on top of the perforated steel on the bottom rack the bottom of the water pan is covering the perforated steel in the center of the rack.  There is no heat trapping with this open set up below the bottom rack and I only need one chamber therm on the left or right side of my food because I'm totally confident that the other side is the same temp after all the smokes I have done this way.  I use the two center racks the most and the top rack manages my probes and cables.



This perforated stainless steel is hinged in the middle and I used to use it folded in half for awhile before I found it worked best with it opened up with the straight edge against the back wall on the bottom rack with the water pan centered on the bottom rack on top of the perf steel. 


This pic was before opening the perf steel on the bottom rack and centering and setting the water pan on top of it.  All the open area under the bottom rack without the chip burning assembly and water pan, allows for instant air mixing.  Through the window I can see the smoke come in from the right and hit the left wall and mix while rising.


This was the smoke right before I started setting the water pan on top of the perf steel on the bottom rack.  This small disposable alum cookie sheet is a little large.  I really like using racks in shallow 9"x13" disposable pans, keeping all foiled over pans that came with the smoker clean as long as possible.

-Kurt
 
Dr. K....   Some folks have flipped the burner to be more centralized....   I have left the chip tray in my smoker for thermal mass and "heat distribution" .....   also if I want to add a pinch of mesquite, I can throw a few chips in the pan....

 
Dr K,
That is some good information. Thank you. Having had the Mes 30 with the mailbox mod prior to the new 40, I am all set as far as the guts coming out and mailbox being in place. The rest of your ideas are great. I will give them a try.
Thanks again.
 
 
Dr. K....   Some folks have flipped the burner to be more centralized....   I have left the chip tray in my smoker for thermal mass and "heat distribution" .....   also if I want to add a pinch of mesquite, I can throw a few chips in the pan....

I was migrating to the flip the heating element mod.  Bending the tabs on the element 180 degrees to install was ok but I think the opening the element is mounted in has to be tweaked so I was putting it off.  I was looking into your top vent mod to get the vent hole in the center of the smoker.  I was going to make a false roof out of a baking sheet with a 3" hole cut in the middle mounted to the inside roof of the smoker. 

-Kurt
 
 
 
Dr. K....   Some folks have flipped the burner to be more centralized....   I have left the chip tray in my smoker for thermal mass and "heat distribution" .....   also if I want to add a pinch of mesquite, I can throw a few chips in the pan....

I was migrating to the flip the heating element mod.  Bending the tabs on the element 180 degrees to install was ok but I think the opening the element is mounted in has to be tweaked so I was putting it off.  I was looking into your top vent mod to get the vent hole in the center of the smoker.  I was going to make a false roof out of a baking sheet with a 3" hole cut in the middle mounted to the inside roof of the smoker. 

-Kurt
Anything you come up with to "move" the heat flow stream to the center is a good deal me thinks...   My thinking is...  all you need is about a 1" air gap to the ceiling of the smoker...   That should allow for adequate air flow...   a 3-4" hole in the sheet should do also...   The only thing I know for sure is, you do not want to restrict the air flow to the regular exhaust...   After all, there is a damper on it to do any restricting that may come in handy.... 

I do restrict my exhaust air flow after smoke has been applied to the meat....   I think reducing the air flow reduces the "evaporative cooling" effect on the meat and somehow may reduce the "dreaded stall"....   BUT, I have no proof...  the stall is so "whimsical" it's hard to tell.....
 
 
Anything you come up with to "move" the heat flow stream to the center is a good deal me thinks...   My thinking is...  all you need is about a 1" air gap to the ceiling of the smoker...   That should allow for adequate air flow...   a 3-4" hole in the sheet should do also...   The only thing I know for sure is, you do not want to restrict the air flow to the regular exhaust...   After all, there is a damper on it to do any restricting that may come in handy.... 

I do restrict my exhaust air flow after smoke has been applied to the meat....   I think reducing the air flow reduces the "evaporative cooling" effect on the meat and somehow may reduce the "dreaded stall"....   BUT, I have no proof...  the stall is so "whimsical" it's hard to tell.....
I have great success with my bottom heat deflector, and I like that it pushes the heat to the middle before it rises through the Smoker.

However my Gen #2.5 doesn't have that problem, and the main difference is the top vent on the 2.5 is on the left instead of on the right.

Bear
 
Interesting about the hybrid bear. The gen 1 should have been out of production for years by now.
 
I have great success with my bottom heat deflector, and I like that it pushes the heat to the middle before it rises through the Smoker.

However my Gen #2.5 doesn't have that problem, and the main difference is the top vent on the 2.5 is on the left instead of on the right.


Bear
Most pics I put up are from my identical backup 40 Gen 1 with
 
Interesting about the hybrid bear. The gen 1 should have been out of production for years by now.
When MB sent my second Gen 1 40 I had to wait a month before I could get it because it wasn't on the boat from China yet and that was June 2015. They are probably still making them.
-Kurt
 
Interesting about the hybrid bear. The gen 1 should have been out of production for years by now.
IMHO---Actually the Gen #1 is the second best they ever made, second only to the New Gen #2.5.

The Gen #2 was bad right out of the gate, & it seems they still make that one too.

Bear
 
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