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New MES.... interesting temp differentials

post #1 of 7
Thread Starter 
Well, I cranked up the new MES this eve. to burn all of the factory "poop" out of it and test temps at diff. rack levels in the chamber. Found some interesting differences in temps.

I Set temp on control panel @ 275 for the whole time(5 hrs). No water in pan / vent open all the way / and used a accurate remote digital w/ probe thru a 'Tater for temps @ rack levels. Ran w/out smoke first 3 hrs. then added 1/2 cup chips each hr. for the last 2 hrs. Ambient Temp. was 70 deg. w/ wind 5-15 mph.

My MES has 4 racks, I'll refer to them by # from top to bottom, top rack being #1 .. bottom rack #4. Once unit came up to call temp at the control panel (about 40 minutes) I took readings @ racks & panel every 15 min. or so, averaging 4 readings per rack. And came up w/ the following :

Rack # temp @ Rack / temp @ panel ( differential temp @ Rack )

#1 276 / 276 (0 deg.)

#2 261 / 274 ( -13 deg.)

#3 219 / 276 ( -57 deg. )

#4 250 / 275 ( -25 deg.)

Sorry for the above spacing / all the lines are compressing when I hit the save button ????
Overall the unit maintained its call temp @ the control panel pretty well, staying w/ in + or - 5 deg. either way the whole time which I thought was pretty good.

I would have to say that I'm a little disappointed with the temp flucuations at the racks however. I would have thought they'd have been a bit more consistant with one another. The -57 deg. is a bit much but the other differential temps really aren't bad at all IMHO.

Maybe the unit just needs to run a time or two more to "settle in", or, maybe the temps won't vary so much with water in the pan & a load of food in it.

Either way I think I'll be able to turn out some pretty decent "Q" as is, so long as I know what temps are at the different rack heights.

O.K. I'm done ranting now, thanks for listening.

See ya 'round the fire,

post #2 of 7
The MES is a good smoker IMHO, and you are bound to get diff temps at diff levels ...the highest usually being at the top ....keep in mind also that once you load that little jem with meat on different racks that this is also gonna change temps on those same racks again ...food for thought ...my .02 worth icon_mrgreen.gif
post #3 of 7
Food and water will help with the regulation. I gotta wonder about that 57° delta T tho..almost seems a flyer, especially on the third rack.
post #4 of 7
Thread Starter 
Hi guy's,

And thanks for the replies. Yeah, a flier was my first thought for that -57 deg. reading also, but I rechecked it a couple of times and that was from 4 readings 15 min. apart all averaged together. So I don't know what's up with that.

But I still think this little smoker is gonna kick butt and turn out some mighty fine "Q" biggrin.gif

One of the main reasons I bought this smoker was for consistant temps, which I was having trouble getting with my GOSM Gasser... lot's of temp spikes, burner blowing out w/ almost no wind etc..

And although this unit has some temp variation from rack to rack, the overall chamber temp is very consistant, i.e. the temp at any given rack remains pretty consistant. So I'm not really complaining at all.

We'll load her up w/ some food and see what she does thenbiggrin.gif

Thanks again, I appreciate the input.

post #5 of 7
See the red..........that explain's your temp diff.
P.S. try sand in the pan to stabilize the temp's cool.gif
post #6 of 7
Yeah, the 'ware removes "Unneccessary" spaces. Annoying, but that's the deal.
post #7 of 7
Thread Starter 
Hi BBQ Bubba, and thanks for the tip. I've always used water in the past for my cooks but have been wanting to try sand for a change, looks like this will be a good time. Appreciate the input.

Richtee, thanks for explaining that, I couldn't figure out what the deal was with that, however, not suprising to anyone aware of my 'puter "skills" icon_redface.gif

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