M.E.S. 30" Temp Issue

kre756

Newbie

Original poster

Mar 30, 2010

6

10

• Apr 26, 2010

• #1

I smoked today and used my new Maverick Redi-Chek Smoker thermometer. If the Redi-Chek was correct the MES was running around 43+ degrees high. The digital on the smoker was set at 225 and the thermometer was reading 268. The pork shoulder looks like it cooked quicker than planned so I'm thinking the thermometer is correct. I tested the thermometer on my kitchen oven and it was spot on. Any thoughts? Thanks!
Kevin

 

mythmaster

Master of the Pit

SMF Premier Member

Mar 24, 2010

1,256

34

Guthrie, OK

• Apr 26, 2010

• #2

With 3/4 pan of water and the vent closed, mine stays within 2*

When I seasoned it without any water and the vent open, I got those kinds of temps, too.

 

jamminjimi

Meat Mopper

Dec 22, 2009

250

13

Loveland CO

• Apr 26, 2010

• #3

Did you have your probe resting on a rack. If so stick it through a potato, apple, piece of wood something like that. Also temp can vary in different places. I will say that my temps are really close to the same. Wherever and however I put it.

 

deltadude

Master of the Pit

OTBS Member

Jun 3, 2008

1,529

37

Sacramento Area

• Apr 26, 2010

• #4

It is well known that the MES digital controller temp isn't very accurate. Mine has been off 20º for a long time. I just use another digital probe to monitor internal cabinet temp.

 

kre756

Newbie

Original poster

Thread starter

Mar 30, 2010

6

10

• Apr 27, 2010

• #5

Thanks folks!

 

marty catka

Meat Mopper

Nov 5, 2009

264

11

SE MI

• Apr 27, 2010

• #6

If it is off that much, call Masterbuilt customer service and they will replace it for you, especially if it is still under warranty. They did for me!

 

kre756

Newbie

Original poster

Thread starter

Mar 30, 2010

6

10

• Apr 30, 2010

• #7

Yeah I sent an e-mail to Masterbuilt and was told the MES fluctuates 20 degrees hot/cold throughout a session. Doesn't sound right to me. I will experiment and I'm sure give customer service a call. Thanks!

 

warthog

Smoking Fanatic

Oct 2, 2009

662

10

Cliffwood Beach, NJ

• Apr 30, 2010

• #8

Stick the temp probe in boiling water. That will tell you if the therm is reading correctly.

 

marty catka

Meat Mopper

Nov 5, 2009

264

11

SE MI

• Apr 30, 2010

• #9

Yes, the MES will fluctuate like that throughout the cook, however, explain to them that there is a 43* difference between what the controller says the temp is and what your remote therm indicates. This is what I explained to them and got a new digital controller. Be sure now that this is with a water pan with hot water and during an actual cook, as I will assume it is by your post. Good luck.

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Apr 30, 2010

• #10

Two things to consider:
#1 When they designed the MES, they put the heating element on the right side. Then they put the exhaust vent on the right side too---GREAT MOVE !
So, the heat from the element goes straight up & out the vent, after it passes by a lot of temp probes setting on the right side.

#2 The MES thermostat is built into the wall. It takes longer for that to heat up than your thermometer probe, because your probe isn't built into a wall. Mine are far apart, but later in the smoke they get a lot closer.


These are my thoughts anyway,
Bearcarver