- Jun 10, 2017
- 9
- 10
Hey,
I have a MES 30" with the round controller box. So far I have enjoyed what it has produced but I have some things with the smoker that I cannot seem to get right. When I do not have any meat in the smoker, and I set the temperature to 240 on the smoker, my digital thermometer will read the same temperature as the smoker. When I put the meat in the smoker, my temperature on my digital thermometer drops well below to somewhere near 210. I then have to crank the temperature up on the smoker to 265 to reach about 230 for my digital thermometer. Does anyone else have this problem? The smoker temperature seems to read accurate until meat (something cold) is in the smoker and then the two different temperatures are off. Any easy fixes for this?
Due to the temperature differences this then makes my cooking times A LOT longer than expected. For example a 4lb Boston butt at 10 hours, I have to put in the oven, because the meat temperature is only 180. I really want to finish the meat in the smoker.
Any suggestion? Does anyone else have this problem where it seems like you always have to finish in the oven? Thank you for the help.
I have a MES 30" with the round controller box. So far I have enjoyed what it has produced but I have some things with the smoker that I cannot seem to get right. When I do not have any meat in the smoker, and I set the temperature to 240 on the smoker, my digital thermometer will read the same temperature as the smoker. When I put the meat in the smoker, my temperature on my digital thermometer drops well below to somewhere near 210. I then have to crank the temperature up on the smoker to 265 to reach about 230 for my digital thermometer. Does anyone else have this problem? The smoker temperature seems to read accurate until meat (something cold) is in the smoker and then the two different temperatures are off. Any easy fixes for this?
Due to the temperature differences this then makes my cooking times A LOT longer than expected. For example a 4lb Boston butt at 10 hours, I have to put in the oven, because the meat temperature is only 180. I really want to finish the meat in the smoker.
Any suggestion? Does anyone else have this problem where it seems like you always have to finish in the oven? Thank you for the help.
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