Gen 2 MES 40 and mailbox mod tips

Discussion in 'Electric Smokers' started by dirtyduc83, Jan 9, 2015.

  1. dirtyduc83

    dirtyduc83 Fire Starter

    Hello All,

    In search of the infamous TBS I purchased an AMNPS to use in my MES 40 gen 2.  I've used it for some hot smokes and some cold smokes but seem to get quite a bit more white smoke than I would like (especially for cold smokes), which has created some less than stellar results.  When using it inside the MES i've tried the AMNPS on the very bottom of the smoker, on the head deflecter/water pan tray and varied the amounts I have the chip tray and chip loader pulled out.  I had no luck getting consistent TBS.  I've tried different levels of pellets in the AMPS as well.  No issues keeping it lit, which is a good thing. 

    I decided to do the mailbox mod as others seemed to have good experiences with it.  I still get what seems like too much smoke.  I've made sure to warm up the MES a bit too get a draft going and added a 90 degree elbow to the exhaust to hopefully pull smoke through faster and not let it linger in the MES.  I've tired with chip tray fully in or fully out and it still seems like too much smoke.  Anyone have pictures of the window when you are getting the amount of smoke preferred?

    The hot smokes have turned out fine, but the cold smokes have left an ash-tray aroma/flavor on my bacon.  Not good eats.  Is this normal for bacon that is cold smoked at home?  Frying it up seemed to reduce the ash-tray aroma but still a bit noticeable.  Should I be letting it rest longer in the fridge like cheese?

    I have about 10 lbs of belly forming a pellicle in my fridge and am hoping to get it cold smoked tonight.  Any suggestions or ideas are welcome. 


  2. Is that what you wanted to see?

    Happy smoken.

  3. dirtyduc83

    dirtyduc83 Fire Starter

    Yes!  Thank you David.  The amount of smoke through the window looks about the same as what I see in mine.  I'll have to mess with some of the other variables and see what could be creating the off flavor.  I'm hoping that 2 days uncovered in the fridge will create a good enough pellicle to prevent any off flavored smoke from sticking to the meat. 

    I might try half the batch warm smoked at around 100 degrees smoker temp and the other half under 70 degrees and see if that makes a difference. 
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    DD you will have to rest any of the cold smokes to let it age ( mellow) that will get rid of the dirty ash tray. As for hot smokes the mailbox should not be over powering, I use the elbow on mine it helps a lot.
  5. dirtyduc83

    dirtyduc83 Fire Starter

    Thanks Richie!  That seems to be what is left out of most posts on cold smoked bacon . 

    Hot smokes have been good.  I have done salmon and tri-tip with great results. 

    Will report back on my results. 

Share This Page