40" MES taking a very long time to finish meat

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
Jan 16, 2016
I've got a 40" MES and I use a modified masterbuilt cold smoker attachment. I've also added a PID controller because the original controller went out. I'm getting very good results but for some reason everything I smoke is taking way longer than expected. 7 lb pork butt took 18 hours to hit 200 internal temp.
I have verified the temperature that the controller is showing is correct. I'm using a water pan during the smoke.

I did pork steaks today in the MES and in a char griller akorn. The akorn had the steaks done a full 2hours before the MES.

Anyone else have issues like this? Any ideas?

Last edited:
What temp did you smoke the butt at?

18 hours for a 7 lb. butt is not unusual, especially if you are smoking it at 225 & didn't foil it.

SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.