Anyone use Chunks in MES?

reeko

Meat Mopper

Original poster

Dec 1, 2009

155

10

Forest Grove, Oregon

• Dec 4, 2009

• #1

So,
I have now bought Chips, Pellets and Chunks.
I bought the pellets because they were the only available Pecan locally (Traeger Pellets) and I want to use Pecan on myu Andouille.

Also, it seems like I get good smoke on low temps with pellets.
However, I am thinking that I want to use Chunks for longer smokes or High temps so the pellets don't burn up as quick.

I bought some Hickory Chunks today. Has anyone used Chunks in an MES?
Any tips for what temp ranges work better with Pellets and Chips and what temps are beter with chunks.

Thanks
Rick

 

pignit

Master of the Pit

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Nov 3, 2008

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Lookin at the Great Smoky Mountains

• Dec 4, 2009

• #2

Chunks aren't recommended for the MES. If you use chunks they need to be small enough to not interfere with the function of the smoke tray. I've been using the pellets recently because of the large choice in flavors. I found that I don't need many pellets to give the meat a nice smoke flavor. Real easy to overdo it with the pellets.

 

reeko

Meat Mopper

Original poster

Thread starter

Dec 1, 2009

155

10

Forest Grove, Oregon

• Dec 4, 2009

• #3

I thought you used pellets for your Smoke Daddy to produce all the smoke.

If you are using the MES Wood Tray, how much pellets do you use and how often do you need to add more?
I was hoping to find a way to use small chunks that would last at least an hour if not more. Maybe if I split the chunks more into sticks?

The reason I ask is that on my test runs with the pellets I got HUGE amounts of smoke, not the TBS that everyone recommends.
I thought that maybe I could close the vent most of the way, but then I read that that cause creosote buildup/bitterness.
I supose I can just add a handful every 15 minutes or so, but am looking for advice on long smokes. If I tell my wife that I have to mind the smoker for 7-8 hours continuous, she just might trow it away :)

 

ronp

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Apr 27, 2008

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• Dec 4, 2009

• #4

I use chunks exclusively. I do chop them down with a cleaver like Dave said to not have a problem with the chip loader. I usually chop them into 3 pieces depending on the size of the chunk.

 

pignit

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Lookin at the Great Smoky Mountains

• Dec 4, 2009

• #5

I use the smoke daddy. I can get 3 to 4 hours of continuous smoke out of mine. I think the nature of the MES is so that your not going to get more than about 30 to 45 minutes of smoke out of the chip tray design. When I use pellets in the tray, I only use a little over half a shot glass... not much. If your wanting something you can truly walk away from and stll have smoke... your gonna have to go with some sort of smoke generator. And as Ron stated... if your gonna use chunks... make them small enough to not interfere with the chip tray.

 

cigar smoker

Newbie

Oct 18, 2009

22

10

New Hampshire

• Dec 7, 2009

• #6

Ron have you ever had puff backs using chunks? I had been using chunks in my MES 30 no problem now I get the MES 40 and on my first smoke poof every time I put in cherry chunks. The smoke would get very dense and then ignite. I mean a small explosion. Smoke blasts out of the vent the tube and around the door seal. Any ideas.

 

ronp

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• Dec 7, 2009

• #7

Sorry, I don't have that problem. Do you have a leak in the door?

 

cigar smoker

Newbie

Oct 18, 2009

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10

New Hampshire

• Dec 7, 2009

• #8

No the seal looks good. Do you soak your chunks? Also how accurate is meat probe on your 40?

 

ronp

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• Dec 7, 2009

• #9

No, I don't soak them. And I use a dual Maverick remote for my meats, sorry.

 

deltadude

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Jun 3, 2008

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Sacramento Area

• Dec 7, 2009

• #10

I use chunks I get from a chunk bag, but I don't have the make. They vary from 1x1 to other sizes most between 1.5 to 2, and are rectangle in shape. I use a set of tongs to insert the chunks and then make sure the tray easily inserts back in the hole and slide. I let the chunks sit in water for at least 30 minutes prior.

Yes I have had the poof effect, but it was when I first got the MES I can't recall the last time.

 

bud lite

Smoke Blower

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Aug 20, 2008

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Joplin, Mo

• Dec 7, 2009

• #11

Me too! Hand ax to cut them down. Works good.
I use chips if the smoker is at low temp...say 160F or so.
Then, switch to chunks at higher temp...say 200F and above.

 

allen

Smoking Fanatic

Sep 28, 2007

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Sioux City, Ia.

• Dec 7, 2009

• #12

I have never tried the chunks on my MES 40", I use chips and pellets.Might have to try the chunks tho for longer smokes

 

oneshot

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West of Chicago

• Dec 14, 2009

• #13

How long of a smoke do you get with that amount of pellets????

 

reeko

Meat Mopper

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Thread starter

Dec 1, 2009

155

10

Forest Grove, Oregon

• Dec 14, 2009

• #14

I followed Rons advice.
Bought a bag of Hickory chunks and split them down to about 1 in by 3 in sticks.

Got plenty of smoke even at 170. Plus I only had to add about 2 sticks every 1.5 hours.