A couple of easy questions.

[beernuts]

I'm new to smoking and just purchased my first smoker, a MES 40. I seasoned it last night and am going to start my smoking career with a couple of racks of ribs next weekend. I do have a couple of questions:

1. How do I determine the right vent setting to use? Should it be wide open or closed or somewhere in between? Does it depend on the meat I'm smoking?

2. I've seen few references to soaking the wood chips before use. Is this something I need to do or just use them dry?

3. Should I fill the water pan or not?

I really appreciate the help. There's a lot to learn here.

 

[s2k9k]

I'm new to smoking and just purchased my first smoker, a MES 40. I seasoned it last night and am going to start my smoking career with a couple of racks of ribs next weekend. I do have a couple of questions:
1. How do I determine the right vent setting to use? Should it be wide open or closed or somewhere in between? Does it depend on the meat I'm smoking? Wide open during smoking, you want a good draft.
2. I've seen few references to soaking the wood chips before use. Is this something I need to do or just use them dry? No need to soak, it just delays the smoking process. Wet chips have to dry before they will smoke, while drying you will see steam but it's not smoke. The AMNPS is an awesome smoker for the MES.
3. Should I fill the water pan or not? Your choice. I think most MES users don't use water. A heat sync isn't really necessary in the MES.
I really appreciate the help. There's a lot to learn here.

 

[rabbithutch]

I'm new to smoking and just purchased my first smoker, a MES 40. I seasoned it last night and am going to start my smoking career with a couple of racks of ribs next weekend. I do have a couple of questions:
1. How do I determine the right vent setting to use? Should it be wide open or closed or somewhere in between? Does it depend on the meat I'm smoking?
I've always left the vent at the top wide open and the chip tray tube pulled out a bit. I use an AMNPS with mine and usually just remove the chip tray entirely. I also put a 3" venting elbow on the top vent to keep wind from causing problems. I don't think the venting has much of anything to do with the meat being cooked (but I've been wrong a lot in my 70+ years)

2. I've seen few references to soaking the wood chips before use. Is this something I need to do or just use them dry?
I don't think that soaking them will do all that much good. There is too much heat coming from the element and the chips are too small. I think you are going to find that keeping the chip tray loaded and making smoke is difficult with the MES40 as delivered.

3. Should I fill the water pan or not?
I don't. I DO cover it in heavy duty aluminum foil because it makes clean up easier. Some folks say that water helps even out the heat and if that's what you think you need, I would think that sand (play sand) dampened with water (and covered with foil) would do that better. I haven't found that I need it. What I HAVE done is to cover a piece of ceramic floor tile with foil and lay it over the area at the bottom right where the heating element is. This seems to provide both heat sinking and heat distribution.

I really appreciate the help. There's a lot to learn here.

I've had my MES a year now and have used it about every 6 weeks or so. Keep searching here for MES tips. There are some very good threads and good pics, too.

HTH

Happy smoking !

 

[big casino]

I'm new to smoking and just purchased my first smoker, a MES 40. I seasoned it last night and am going to start my smoking career with a couple of racks of ribs next weekend. I do have a couple of questions:
1. How do I determine the right vent setting to use? Should it be wide open or closed or somewhere in between? Does it depend on the meat I'm smoking?
2. I've seen few references to soaking the wood chips before use. Is this something I need to do or just use them dry?
3. Should I fill the water pan or not?
I really appreciate the help. There's a lot to learn here.

The vent and soaking chips for the MES has been debated many times... different strokes for different folks I guess...  I think with time you will find out what works best for you

in my humble opinion I like to use water in the water pan while  hot smoking/cooking things like porkbutts, briskets, and ribs, turkey breasts and the likes, it seems to help keep the temperature more stable in my MES, alot of people will fill the pan with clean play sand and cover it with foil, but I think the moist air helps to cook the meats more even and a little faster,

Soaking the wood chips, some will tell you that not smoking chips will give you a harsh taste, some will tell you it wont, I honestly can't tell the difference either way

the vent? I also like to close the vent to almost half, sometimes more,  if it seems as if I am getting  too much smoke coming out of the top.

I have tried the other methods  for the vent and water pan  and when it is all said and done and me and my family eat what ever I smoke, the bottom line is we all love it, and I have never had any complaints.

But like I said you will find out what methods you like and what you don't like, and find out how to make great tasting smoked foods to tailored to your taste

Ps: ok I had one complaint from one of my sons ,  he thought smoking the potatoes and carrots and onions with the roast  was getting out of hand as he put it

Good luck , relax and have fun with it

 

[s2k9k]

The vent and soaking chips for the MES has been debated many times... different strokes for different folks I guess...  I think with time you will find out what works best for you

in my humble opinion I like to use water in the water pan while  hot smoking/cooking things like porkbutts, briskets, and ribs, turkey breasts and the likes, it seems to help keep the temperature more stable in my MES, alot of people will fill the pan with clean play sand and cover it with foil, but I think the moist air helps to cook the meats more even and a little faster,

Soaking the wood chips, some will tell you that not smoking chips will give you a harsh taste, some will tell you it wont, I honestly can't tell the difference either way

the vent? I also like to close the vent to almost half, sometimes more,  if it seems as if I am getting  too much smoke coming out of the top.

I have tried the other methods  for the vent and water pan  and when it is all said and done and me and my family eat what ever I smoke, the bottom line is we all love it, and I have never had any complaints.

But like I said you will find out what methods you like and what you don't like, and find out how to make great tasting smoked foods to tailored to your taste

Ps: ok I had one complaint from one of my sons ,  he thought smoking the potatoes and carrots and onions with the roast  was getting out of hand as he put it

Good luck , relax and have fun with it

I think that is Great advice!!!

 

[chef jimmyj]

Here it is Vent Open except to keep bugs out between cooks. Water, I will add 2-3 cups for a long smoke. When it evaporates I let it ride dry and have always got great Bark and Juicy meat. I now have an AMNPS http://www.amazenproducts.com and would not smoke without it. When I did use chips they were dry. I also learned, rather abruptly, Do Not put more than 1/4 Cup of Chips in at a time! Early on I packed the loader full of chips and dumped them into the preheated MES as the chips heat they must of given off some gasses as after a few minutes there was a loud Pop that blew the Loader 3 feet across the lawn and the chips burst into Flames. Scared the Hell out of me!...JJ

 

[hoity toit]

Here it is Vent Open except to keep bugs out between cooks. Water, I will add 2-3 cups for a long smoke. When it evaporates I let it ride dry and have always got great Bark and Juicy meat. I now have an AMNPS http://www.amazenproducts.com and would not smoke without it. When I did use chips they were dry. I also learned, rather abruptly, Do Not put more than 1/4 Cup of Chips in at a time! Early on I packed the loader full of chips and dumped them into the preheated MES as the chips heat they must of given off some gasses as after a few minutes there was a loud Pop that blew the Loader 3 feet across the lawn and the chips burst into Flames. Scared the Hell out of me!...JJ

I had the same thing happen Jimmy...whooosh pow...I know what you're sayin..I leave my vent wide open all the time.