disconnect the power source?

georgialee · Dec 31, 2009

I went to turn on the smoker (MES) today for only the second time. And guess what?

No power... I tried 3 different outlets and checked the breakers. Two pork butts and 2 whole chickens are about to go to waste today.
Called the factory and they said to remove the power unit from the box and take it inside for 45 min.

Did I miss something in the manual? She said it was recommended for users to take the power unit inside after the unit is not in use.
If it works dinner for 10-15 people will be LATE.
This better work, or I am going to be even more pissed than I am now.
Thanks for letting me rant!
Ben (Georgia's Husband)

oneshot · Dec 31, 2009

What state are you from and what are your outside temps.????

georgialee · Dec 31, 2009

We are in Knoxville, TN and it is the upper 30's this morning. She said the temp outside shouldn't effect it, but just having the cords away from each other.

oneshot · Dec 31, 2009

Now I'm confused...what do you mean having the cords away from each other???

georgialee · Dec 31, 2009

They said to remove the power box from on top of the smoker box and take it inside. It made no sense to me either. They are sending me a new power box.

bbq engineer · Dec 31, 2009

Don't have a MES, but I did remember this thread and it may be of use to you. It talks about the things not turning on properly when it's cold outside, and by taking it inside as the lady suggested you are allowing it to warm up.

http://www.smokingmeatforums.com/for...ad.php?t=84939

This thread also talks about warming it up with a hair dryer...
http://www.smokingmeatforums.com/for...ad.php?t=85267

georgialee · Dec 31, 2009

Just tried an outlet inside the house, and it worked

I don't understand it, but it is working...

Maybe I can salvage tonights New Years Eve party after all.

I am using a HD extension cord so hopefully it won't effect the heating element.

oneshot · Dec 31, 2009

Yaaaaaaaaaaaayyyyyyyyy!!!!!!!!!!!
It sounds to me the box was to cold to operate properly, I've had that happen to me too....You should be ok now.
If your using an extension cord make sure it's at least as big as the cord for the smoker. Bigger is better...lol
Good luck with yer smoke and take some pics to post here for qview.
Keep us posted on how things are goin for ya.....

georgialee · Dec 31, 2009

I have got the pork butts sitting in the rub as I type. Getting ready to do the Chickens in a second.

This is my first time doing the chickens. I have a 30" MES. Does anyone recommend a time frame for them to finish?
They are whole chickens and each is just under 5lbs.
Let me know any suggestions.

I will try to get some pics up here soon!

oneshot · Dec 31, 2009

Do not go by time!!!!! You need to go completely by internal temps. and for chicken that temp would be 165 degrees internal. Also check the thighs seperately as they sometimes need more time to cook to temp.
You sound like yer on yer way though....

Post yer pics in the Poultry section so everyone can see yer progress and help ya if need be....

smokeguy · Dec 31, 2009

When mine is in the mid 30s or so, I lose the first digit on the controller. It's easy enough to figure out while you set your temperature though so I don't really worry about it too much because it comes back as the smoker warms up.

georgialee · Dec 31, 2009

Here are the two butts

Sorry if the pic is too small I had to adjust it down on photobucket so it would fit.

bigtrain74 · Dec 31, 2009

Im pulling for ya newbie!!! I can't wait to see what you make those fine people!

Godspeed to you!

oneshot · Dec 31, 2009

A bigger pic would help us ole farts....lol Lookin good so far!!!!

georgialee · Dec 31, 2009

I am trying to post a new pic of the meat once I opened the smoker to wrap the shoulders. I read the directions on here on resizing the pictures. I did it, and it is still too big. It seems frustrating trying to get a pic on here. Any suggestions?
PS. It is smelling great outside!

georgialee · Dec 31, 2009

Finally here is the pic just after the smoke cleared.

oneshot · Dec 31, 2009

Hang on, maybe Paul can help ya. I'll send him a pm....

rbranstner · Dec 31, 2009

Photobucket is the standard most forums go by... It is easy to use and you determine the size the images are when you set up your account for uploading and all images then upload to that size. The best size for all users is 640 X 480 it is small enough that dial up users don't have to wait forever for the images to upload.

The maximum size you can upload directly to the forum is 620 X 280 and 19.5 KB. that is a small image...

How to post Qview to Forum:

When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

For Step By Step Instructions On Posting Qview Check Out This Tutorial

http://www.smokingmeatforums.com/for...ad.php?t=82034

bbq engineer · Dec 31, 2009

Hey Georgialee,

Glad you got that MES working and the whole picture thing figured out. Looking good so far.

I do have one suggestion for future smokes. I don't generally put chicken on the top of other meat, as I would rather the butts "baste" the bird than the other way around. Just another way to avoid potential cross contamination. Just my $.02.

rbranstner · Dec 31, 2009

Follow these directions and it workes great.

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