Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Good. So this correlates fairly well with my initial findings. I doubt it if MB intentionally bias anything. Personally I don't believe we can expect better from smokers at this price point but they could have made it far more usable at no extra cost. If they read this, may be 2013 model.
The...
Very informative post. I turned mine on and came back to check later so don't know how long it took to reach temperature but as far as maintaining temperature the new MES30 is 800W and is more than sufficient. Which means once at temperature, cooking takes the same amount of time. When checking...
Sounds about right. Need a thermometer. To expect the one that comes with the smoker to be accurate enough may be too much to ask. If you can borrow an accurate one and use the oil step calibration suggested you will save money, also the convenience of having it built in. Unless you need an...
In case someone is paying close attention I had the numbers reversed, MES30 meat probe reads 154F vs 133F by Thermoworks. In other words, MES always reads higher.
Thanks Dave. Calibrating in steps is an excellent idea instead of taking notes randomly like I did. They are ripping apart my kitchen right now so I don't know where my oil is :) but will do it when I get the kitchen back. I assume you use oil instead of water because of the better heat...
I have the new MES30. Something must be wrong with my temperature probes. On recommendation elsewhere I purchased the supposedly very accurate 2-port Thermoworks TW8060 (BBQ Pro kit) and used it to monitor both oven and meat probe temperatures. Everything tracks nicely at low temperatures (all 4...
Hmm, not enough smoke visually or taste-wise? My unit produced quite a bit of smoke I thought. Initially white smoke, then not so visible of what I think they call blue smoke. I only put in wood chips twice while smoking a brisket and was totally surprised at the smokey result. I have the AMNPS...
Update: First run last night was a success considering 1st ever meat smoking attempt. During the pre-seasoning operation I noticed that smoke started easily and was still there one hour later. I smoked a brisket, only put in wood chips twice, at the beginning and after one hour. Plenty of smoke...
Model # and picture from your link is for last year's model. See picture of 2012 model at the start of this thread. Top now flat, controls and LED on sloping front surface. Notice the 2 forward front feet and the drip tray in between.
Will turn on later today but I like what I see. Looks like they have put some thoughts into the design. Looks much smaller than what the new overall dimensions had led me to believe. It’s pretty nice looking. It’s also $30 cheaper at Bass Pro now.
Fit and finish quality adequate. Minor juggling...
I don't think they have the manual for the 2012 model 20070312. I ordered mine from Bass Pro Shops last Saturday. Got it yesterday and just finished putting it together.
I don't think they have the manual for the 2012 model 20070312. I ordered mine from Bass Pro Shops last Saturday. Got it yesterday and just finished putting it together.
I just joined. Thank you for the site. I am in Arizona, totally new to this but learning a lot thanks to you all. We had some bbq at a restaurant that wasn't so great so I thought I would learn how to do it myself. Just bought a smoker and found myself here. Again, thank you.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.