Second try with pork butt in MES underway now!

Discussion in 'Masterbuilt Electric Smoker (MES) Owners' started by steve973, Jan 18, 2015.

  1. steve973

    steve973 Newbie

    First, thanks to everybody that gave me suggestions in my thread last weekend.  I am using everyone's suggestions this time around.  I filled the water pan with play sand and covered it with foil.  I am also smoking with the top vent wide open.  I even bought the a-maze-n pellet smoker, loaded with hickory pellets.  It has been on since 8 am, and I just put the meat probe into the pork.  After 4 hours, the meat temperature is at 140, and the smoker is at 228F.  When I inserted the meat probe, I noticed that the AMPS had gone out very shortly after I put it into the smoker.  It's odd, because there was some smoke puffing out of the vent this whole time, so I am not sure what was going on.  I'm trying to re-light the AMPS, so we'll see if I have better luck.  I'm going to let the AMPS burn for at least 15 minutes with a flame before I put it back in.  Should I remove the chip loader while the AMPS is in there?
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds like you're doing everything real good !! Keep her up!!

    You might want to blow on that red fire cherry in the pellet row to drive the cherry deep into the bottom of the row to keep it going.

    I've been using an AMNPS for 4 years & my Chip burner & loader are still in place.

    Last edited: Jan 18, 2015
  3. steve973

    steve973 Newbie

    On second thought, the smoker is set to 225 and it is holding steady at around 235-240.
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Are you getting those numbers from your MES digital read-out, or from another therm, like a Maverick??

  5. steve973

    steve973 Newbie

    Thanks, @Bearcarver.  Do you have a picture of how you arrange things in your smoker? Drip pan, the AMPS, etc?  Thanks!
  6. steve973

    steve973 Newbie

    I am using this probe:
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sure---This is all I do in mine:

    I put the Amazing Smoker on the bottom bars, to the left of the Chip burner.

    Then I cut a foil pan in half & put it above the Amazing to keep drips off of it.

    You may not need the plate I have on the right, above the water pan, to push heat over to the middle, instead of running up the right side.

  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    OK---Then if you like 235° to 240°, leave it set at 225°, but if you want it closer to 225°, just set your MES to 210° or 215°.

    Actually any of those temps are fine.

  9. steve973

    steve973 Newbie

    I got the pellet smoker going really well the second time.  In fact, the smoker has been off for over two hours and it's still going!  The pork turned out more like I expected this time.  I wrapped it in foil after it got up to 165, and then I let it go to 190.  It could have probably used more time, because it didn't pull as easily as it should have.  But the smoke flavor was definitely better, and except for a few spots, the fat rendered pretty well.
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    I like to take Pork Butts to about 205° for easy pulling.


    Pulled Boston Pork Butt         

    You're getting there!![​IMG]

    Last edited: Jan 19, 2015
  11. smokindontcb77

    smokindontcb77 Fire Starter

    How do you keep the window so clean was the first thing I noticed!
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Something I learned from having a Wood Stove with a glass door for many years:

    Clean it good before each start-up, and the smoke on the glass won't get baked on, and will be easier to clean.

    If I have wood ashes available, I just touch a damp paper towel into the ashes, and use that to scrub the glass. Then finish it with a wet & then a dry Paper towel.

    If I don't have ashes available I use Windex, with the door wide open so no over-spray goes inside my smoker.


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