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  1. illini

    New MES owner, preparing for the 1st smoke

    The bottom rack you speak of would be just less than one inch from the water pan? It takes time for the water in the pan to heat up and it will influence the temp on the bottom rack for a time.     Also if you have meat on that rack it will influence the temp there for a time.    I cook on the...
  2. illini

    Electric smoker or not?

    Ben When I read your post it brought to mind only one electric smoker that answered your criteria. Google "Cookshack" and have a look for yourself. They only add wood one time at the beginning.... Set the time and temp then come back later and it is ready to eat! Made in USA.... Quality...
  3. illini

    Is this too much smoke

    The photo looks perfect for what is known as TBS GOOD JOB!!! Marvin
  4. illini

    Cleaning probe.

    Those probes may be salvageable Put them in your kitchen oven at 250* with the cord extended through the door seal so the plastic end that plugs into the unit is on the outside. heat at 250* for a couple of hours and the moisture that has migrated to the inside of the stem will be boiled out...
  5. illini

    New in Atlanta - MES

    Welcome to SMF If you seasoned the smoker according to the manual then the following could be your problem. New users of the MES will tend to add too much wood each time they load the wood tray and dump it. Since you used hickory as the smoking wood it would be easy to do. Each time you add...
  6. illini

    Question on MES baffle

    I would advise that you study the results from adding a baffle to the 1200w mes. I did not care for the temp swings it produced when a baffle is in there. But, everyone will have their reasons for using or not using a baffle I also moved the temp sensor in my 800w mes from the upper left...
  7. illini

    Question on MES baffle

    My 1200w mes will not work properly with a baffle installed. The temp sensor is 1" under shelf #3 and 5" left of the right side of cabinet. A baffle diverts the heat away from the temp probe. This causes the temps to swing higher and lower from the set temp. If you are monitoring a grate temp...
  8. illini

    Season new MES

    This will give you a head start. Congratulations on the new MES! http://www.smokingmeatforums.com/for...ghlight=season
  9. illini

    New 40" MES Quality

    I have purchased my third mes and all of them have been pristine. In my opinion the freight handlers are causing most of the reported problems. Since that problem (freight handling) is next to impossible to correct the obvious answer is with the oem not packaging the mes in a shipping container...
  10. illini

    replacement probe thermometer...probe

    I have five of the pyrex units you talk about. None of the probes are interchangeable with each other and maintain accuracy. I have them color coded to only use with the original unit they came with. IMO: They must be calibrated at the factory to perform only with the base they come with...
  11. illini

    New MES 40" what about?

    Smoked a big chicken to try out the new 40" Water usage was half of the pan consumed in 4 hours @ 275* cooking temp. The temp swings were minimal and the lowest I have seen on a MES. I would say +or- 8* from 275 set temp is about what it did. I had a look behind the small access door on the...
  12. illini

    New MES 40" what about?

    The built in meat probe was tested and appears to run colder than actual by 2* the best things about this new one are the extra wattage and temp recovery. Also think the relocation of the controller probe as mentioned above is a great improvement. The chip loader downsize is a dissapointment...
  13. illini

    Lost Sheep Checking In

    Well it's good to see such a group of "Oldtimers" Hi to Marvin, Meowey and Cheech. Still smoking meat here for family and friends and watching the world pass me by! Meowey, can you still do that smoke trick? Marvin otbs #49
  14. illini

    my MES broke

    she is up and running now and hit 275 degrees in about 20 min, which is about 3 x's faster then before......I appreciate all the help Please elaborate Uncle Tykie. 275* in 20 minutes? Starting from ambient? WOW
  15. illini

    What happened to Texas-Hunter?

    On July 7th after reading this post from "Low&Slow" Hi everybody. Its been a long time since I posted here. Everything seems a bit different. It looks like all the regulars I use to talk to are gone. I did a member search for Texas-Hunter and cant seem to find him. Last I heard he was a...
  16. illini

    Problems with the General Discussion forum

    When you are seeing this go to the bottom of the page and change the display option to "last Post" or similar wording. Then click the display button and it will re-order itself
  17. illini

    MES big load temps & recovery discussion

    Surprises me too! One factor I did not mention is that I put the larger cuts in the 40" and the smaller ones go in the 30" because of the difference in space between the shelves. This may be a factor but you would assume it to be the reverse of the observed results. Maybe the smaller...
  18. illini

    A Mes Cave

    Hi, Harley The concrete slab is 24' X 24' the porch is 24' X 6' This leaves 24' X 18' minus the wall thickness for the room.
  19. illini

    MES big load temps & recovery discussion

    More to chew on! You have seen pics of my setup so you may be interested in some results of the usage. I do PP butts seven at a time. Four in the 40" and three in the 30". I use the stem thermometers as my shelf temp indication. This requires the 30" mes controller to be set at 240F and the 40"...
  20. illini

    A Mes Cave

    Recently I did 8 racks of ribs with an outdoor ambient of about 60 F, and it took almost 3 hours to get to temp. Even a separate 200 or 300 watt element & pwr supply with a timer would be good to solve similar problems. For July 4th I put in 6 racks and had the same experience at 75 F ambient...
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