Don't forget to clean the temp sensor!! Hope I didn't figure this out to late....
In any case, I decided to attempt two briskets tonight (first packer cuts I've ever done). The MES warmed up fine, but the burner was working over time when I dropped 25 pounds of brisket into it, and never reaching temp (though the briskets reached 155 within 2 - 3 hours). At first I thought the MES was struggling because of the amount of food I had in it or maybe the food was blocking the temp sensor, but re-arranging didn't help and the internal temps were climbing fast. I kept lowering the temp from 225 to 210 to 190, but the MES still couldn't make it to the temp I set it and the internal temps on the brisket were still rising. So the light bulb in the old head goes off and I grab one of those green scrubing pads (damp), reach my arm between 2 grates (contact was unavoidable, but the pain was worth saving the briskets!!), and cleaned off the sensor. My MES is acting normal again
I'm sharring this because I keep reading threads about people having issues with temps in the MES. If you're having temp issues, cleaning the sensor should probably be the first thing you try. And if you're not having issues, keep the sensor clean to prevent them from happening. I hope the briskets turn out alright.
On another note, I ordered chunks from SmokingLiscous.com (sp?) and cut them down to fit in the wood loader. They seem to be doing a much better job than those stinking chips!! The smell is so much better and the smoke isn't billowing like it does when I use chips. Plus I'm not loading chips all the time, even when the burner was working overtime. Definitely worth a try.
I guess I tried too many new things at one time...
In any case, I decided to attempt two briskets tonight (first packer cuts I've ever done). The MES warmed up fine, but the burner was working over time when I dropped 25 pounds of brisket into it, and never reaching temp (though the briskets reached 155 within 2 - 3 hours). At first I thought the MES was struggling because of the amount of food I had in it or maybe the food was blocking the temp sensor, but re-arranging didn't help and the internal temps were climbing fast. I kept lowering the temp from 225 to 210 to 190, but the MES still couldn't make it to the temp I set it and the internal temps on the brisket were still rising. So the light bulb in the old head goes off and I grab one of those green scrubing pads (damp), reach my arm between 2 grates (contact was unavoidable, but the pain was worth saving the briskets!!), and cleaned off the sensor. My MES is acting normal again
I'm sharring this because I keep reading threads about people having issues with temps in the MES. If you're having temp issues, cleaning the sensor should probably be the first thing you try. And if you're not having issues, keep the sensor clean to prevent them from happening. I hope the briskets turn out alright.
On another note, I ordered chunks from SmokingLiscous.com (sp?) and cut them down to fit in the wood loader. They seem to be doing a much better job than those stinking chips!! The smell is so much better and the smoke isn't billowing like it does when I use chips. Plus I'm not loading chips all the time, even when the burner was working overtime. Definitely worth a try.
I guess I tried too many new things at one time...