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New engineering changes in my latest MES

post #1 of 12
Thread Starter 
So I got my MES from Bass Pro Shops today, set it up tonight and began seasoning it. I noticed that the chip feed tube is now only 1/2 as long as it was before and the chip tray is 1/2 as small. They welded a small plate from the handle side inwards to keep the chip load small. Wonder why they did this? To prevent overloading of chips and fires perhaps?

Also, the digital controller was reading 283 at it's peak but my two remote thermos were both reading in the 330-340 range during the initial seasoning. That's quite a bit hotter than I've ever seen the old one go. Makes me wonder if they beefed up this new run of smokers based on reports from prior issues.

Anyone else get a newer one like this?
post #2 of 12
I am waiting to get the latest 40' model in about a month. They are not available yet, I'll let everyone know the improvements ETC.

Did you have the water pan filled?

If after the seasoning you still have that much difference in temps, try putting an unglazed floor tile in the bottom right corner and that solved my problem.
post #3 of 12
Another question? I re read your thread and if I understand it it seems like they moved the position of the smoke more to the middle?

Can you post a pic?
post #4 of 12
Thread Starter 
Here are the pics of the model I got today.

post #5 of 12
Thanks, I see where they are moving the smoke more to the middle, makes sense to me.

Thanks for providing the pics.
post #6 of 12
Thread Starter 
My pleasure. I think they have a beefier heating element in there too now.
post #7 of 12

Masterbuilt smoker

I am off to buy one today it seem most are happy with their Master built smoker ? and how dose it do in colder weather 36 degrees and up I live in Salem Or.
Richard V
post #8 of 12
I don't know. Looks like the same element from pictures of previous models. Could be that exposed side of the element is responsible for the increase in temperature. I've had my controller reading over 280 and probe temp over 300 when maxed out. I'm not fighting low ambient temps though.

If it was me I would pop those rivits on the back now and check to see if they did any improvements to the wiring. If not I'd make the changes while the smoker is clean and easy to work with and have a bit more peace of mind while cooking.
post #9 of 12
As long as you do a long pre-heat they do fine. another thing I have done is put a red brick wrapped in foil on the bottom left for a heat sink. We get way passed 36 degrees here and it has done it's job. I have smoked in -7 or so before.
post #10 of 12
I get the same results by putting a soup can in the chip tray where they have their new mod. Wow turns out I'm a genius. huh??? If the new model that you've got has a beefier element it should show it on the box or in the manual that came with it . The old ones are 800 watts. I don't think We need more power, although I wouldn't turn it down. We need those suspect contacts to be improved.

You asked about the cold.
The controller sometimes doesn't like really cold weather and has been known to not work till warmed up a bit.. I have a small electric heating pad that I plug in and drape over the top of my MES when doing a winter smoke. Seems to work . Once the smoker is going it works fine.
post #11 of 12
Scub, I posted this else where but will add it here too. The MES now has a removeable plate over the wires/connectors so you shouldn't have to take out the rivets and remove the entire back of the unit.

The plate is held on by 4 philips head screws and easily removed. PDT_Armataz_01_34.gif

post #12 of 12
I to own a MES and I have read about all I can find about them. They are built in China if my memory is working okay and they had a recall on them at first because of wood chips getting on the floor of the smoker and catching on fire when the door is opened. To correct this I read somewhere that the tube to add chips would be shorter so the chips don't get out of the smoke tray. Guess that might their fix for the recall???
Looking at your pics I noticed the tray for the chips and the heating element. I first had problems getting the chips to smoke until I was sure the bottom piece of metal on the tray is below or sandwiched around the heating element.
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