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A new controller & meat probe will be shipped out to me tomorrow from masterbuilt after troubleshooting on the phone.
It seems my meat probe was reading 295 degree's when it's 32 degree's outside here in Chicago area. They assume my controller is all jacked up, but sending a new probe along...
No time this weekend to make a phone call, I thought I'd try email first as it was much quicker then calling and waiting on hold.
I will have some time tomorrow (Monday) to make the call and see if I can get the issues resolved.
Today, just to confirm what I had thought I ran the smoker dry &...
It was only a 4# Boston Butt w/ Bone in, went small. As you can tell, I've been trying smaller smokes until I can figure out how to resolve the issues I've been having.
I foiled & popped the butt into the oven for 45minutes at 350degree's to get the internal temp to 190 then pulled.
The meat was good, as are most the results I get, however I feel like pulling from the smoker into the oven as sort of a fail.
So you just assume you can never get the cabinet up to 275 degree's and stick with nothing higher then 250?
If my actual temp was higher then what the controller said I think I could do this. However, with the cabinet being lower then display says it means my max temp is about 255 degree's.
In attempts not to hijack your thread, my woes of smoker hobby can be found here: http://www.smokingmeatforums.com/t/179121/struggling-with-smoking-hobby
However, no matter of my issues, congrats on your new smoker and I hope you the best!
Three different thermometers.
First, Maverick ET-732
Second, Thermoworks ChefAlarm w/ Pro Probe (calibrated at Ice Bath 32')
Third, OXO Chef's Digital leave-in Thermometer.
All three were showing a difference of less than 5 degree's when stable and 20 degree's lower then internal probe.
How would I caption that image?
"High hopes!" I had them too.
And I hope for your sake it all works out. I've been struggling with my MES 40 for months now trying to get it all worked out. My temp controller reads 20+ degree's higher then real internal temp.
That's the one I bought and I'm having terrible times with getting the temperature to be correct:
http://www.smokingmeatforums.com/t/179121/struggling-with-smoking-hobby
I'm struggling hard these days with smoking... I love the food, but stress out ALL day when trying to pull off some smoked dinners for family and friends. Let me give you some background:
My first smoker, on a whim, was a Char-Broil $99 special on sale, charcoal & side burner. It was...
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