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HOLY BAT GUANO BATMAN !!!

post #1 of 19
Thread Starter 

Just loaded my MES40 to the gills. 6 big racks of spares 2 lg. butts and a big packer brisket. around 54 lbs of meat.

  Used boiling water in the water pan and had minimal door open time .

 Temp. dropped over 100 degrees b4 it slowly started to recover.

 245 when i opened the door, 210 when i closed the door and it dropped to 125 b4 it started to recover.

  now its up to 140 and SLOWLY climbing.

 i think i better not load this much meat in there again.

post #2 of 19

Thats a big load of meat for sure. I look forward to Qview later

post #3 of 19
Thread Starter 

will have b4 and after q view w/ a report.

 I can't help my MES 40 thinks it's a lang.

post #4 of 19

maybe one day it will grow up to be a Lang!! I agree with Jerry, can't wait till you post some Qview.

post #5 of 19

Will you be foiling the ribs?  Anyway looking forward to progress and Q-views.

post #6 of 19
Quote:
Originally Posted by eman View Post

 I can't help my MES 40 thinks it's a lang.


LOL - that's a lot of meat for my Lang 48. Bet everything is nice and snug in there for sure!

post #7 of 19
Thread Starter 

Well,it's 3:25 am and the ribs are done . the brisket is at 165 and the butts are stalled at 158 for the last hour or so. Think i'll take the brisket up 5 more and foil .

 as for the stall i'm sitting here with toothpicks holding my eyes open patiently waiting .

post #8 of 19

Hang in there Eman, the end is near! I'll be looking forward to the Q-view

post #9 of 19
Thread Starter 

6:05 am sunday ,

 Brisket is done and resting pulled it out at 194.

1 butt is done at 190 and one butt is lagging at 180.

post #10 of 19
Quote:
Originally Posted by eman View Post

Just loaded my MES40 to the gills. 6 big racks of spares 2 lg. butts and a big packer brisket. around 54 lbs of meat.

  Used boiling water in the water pan and had minimal door open time .

 Temp. dropped over 100 degrees b4 it slowly started to recover.

 245 when i opened the door, 210 when i closed the door and it dropped to 125 b4 it started to recover.

  now its up to 140 and SLOWLY climbing.

 i think i better not load this much meat in there again.

 

 

Just curious---Is that the MES 40 with the 800watt element, or the MES 40 with the 1200watt element?

 

 

Thanks,

Bearcarver
 

post #11 of 19

Well by now Bob you are in deep sleep for the smoking is done. Now I also cann't wait for the Qview to happen cause I'm really sure that the outcome wouldn't last long. I bet it will also taste fabulous knowing you bob.

post #12 of 19
Thread Starter 

OK , i;m up.

 BC , It is the 40" w/ 800 watt element. once it recovered it chugged right along.

  While trying to shake the sleep from my head i just realized that all the meat went straight from the fridge to the smokere w/ no time to lose the cold.

 Duh! No wonder my smoker temps plumeted. I get cold too if some stuffed me w/ 54 lbs of ice cold meat.

post #13 of 19

Pictures, man, PICTURES!!!!

 

(maybe I don't have a setting set right...)

 

Sounds like one hell of a Q ya got going there, Eman!

post #14 of 19
Quote:
Originally Posted by eman View Post

OK , i;m up.

 BC , It is the 40" w/ 800 watt element. once it recovered it chugged right along.

  While trying to shake the sleep from my head i just realized that all the meat went straight from the fridge to the smokere w/ no time to lose the cold.

 Duh! No wonder my smoker temps plumeted. I get cold too if some stuffed me w/ 54 lbs of ice cold meat.

 

 

That's what I thought. That's the same element in my son's new MES 40, and he has the same recovery time problem if he puts more than a couple butts in. That's the same size element that's in my MES 30. I think the guys on this forum with the 1200 watt have a really fast recovery time.

 

 

Thanks for the reply, and get that camera out & shake the dust off of it,

Bearcarver
 

post #15 of 19

Pictures Please!!!

 

I want to see your MES stuffed to the gills!!!

 

My 40" MES has the 1200 watt element and recovery times are very quick....BUT...It heats up so fast, that the smoke lasts for a short period of time.  I wish Masterbuilt would install a High/Low switch.  1200 watts for quick start up and recovery times, and 600 watts for normal operation.

 

Just my 2 Cents worth....

 

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #16 of 19
Thread Starter 

Pictures and post under the pork tab. My full MES.

post #17 of 19

eman,

 

I checked out your pics, and that definately is a FULL LOAD!

 

Great Job!

 

 

Todd

 

 

No Creosote! A-Maze-N Smokers

Reply
post #18 of 19

Yo eman,  Great Post, and Thanks for the great pics too...

 

Well done, 50+ pounds of meat is a whooping big load, but looks like ye ol MES did the job just fine.

 

Did you have a rotation plan during the cook?

 

 

Quote:
Bearcarver: "That's what I thought. That's the same element in my son's new MES 40, and he has the same recovery time problem if he puts more than a couple butts in".

 

I have the MES 40" with 800 w element.  For me the trick is to preheat, minimum preheat would be 1 hour, and 2+ hours depending on how low the outdoor ambient is.  The idea is to thoroughly heat all the metal, once all the metal is hot, recovery time is shortened dramatically.  Doing a couple of butts or 4 to 6 racks of ribs this past winter with ambient around 30º, initial recovery when meat first loaded was avg 15-30 minutes depending on size of load.  Recovery 1 hour into the smoke was 5-10 minutes depending on how long I had the hatch open.  (Always try to minimize the time the door is open, play ahead your moves and have everything handy.)

post #19 of 19

Thanks Deltadude,

I know he doesn't open the door too much, but I don't think he ever preheated it longer than just getting it up there for a short time. I know he did 5 medium sized butts for a Bachelor Party, and he said the element was on the whole time, until they got to about 160˚.  I'll tell him what you said. That should help.

 

Thanks again,

Bearcarver

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