Electric Smoker WiFi 710 model temp calibration

[DAW]

The actual temperature on my new 710 WiFi seems to much higher than what is indicated on the unit.

I set the unit to the highest setting of 275 and used a stand alone temp gauge which was showing aver 50 degrees higher.
Is there a way to calibrate the internal temp gauge?

 

[normanaj]

The actual temperature on my new 710 WiFi seems to much higher than what is indicated on the unit.

I set the unit to the highest setting of 275 and used a stand alone temp gauge which was showing aver 50 degrees higher.
Is there a way to calibrate the internal temp gauge?

The MES is notorious for temp inaccuracy.

That being said I would check the accuracy of your independent therm. I say this because MES smokers have a safety limit switch which will cut power to the unit if the built-in therm detects a temp over 275℉. The likelihood that your smoker is achieving a 325℉ temp and holding it is fairly unlikely and would suggest that your independent therm is inaccurate,boiling water/ice bath test can confirm this.

 

[lovethemeats]

I have the MES sportsmen model. My unit at 2 different times got over 350°f without shutting down. One time it got over 375. This was a brand new unit at the time. I wouldn't trust the cutoff switch. I replaced everything with a pid unit I wired in and a better cutoff switch.

 

[schlotz]

Welcome to SMF! Yes the MES units are known for being inaccurate. Most here have gone the way of putting in a PID which does an excellent job AND many have done the mailbox mod which frees up feeding wood chips.

 

[normanaj]

My unit at 2 different times got over 350°f without shutting down. One time it got over 375.

And these temps are verified by an independent therm for a sustained amount of time?At 375℉ I find it hard to believe your MES could hold that temp without cooking itself.Verify this with a working independent therm and I'll be onboard.

I wouldn't trust the cutoff switch.

Why?The switches on both my units have done their job.

I replaced everything with a pid unit I wired in and a better cutoff switch.

While many of us have done that and it's a great option it's not what the OP is asking about.

 

[DAW]

Welcome to SMF! Yes the MES units are known for being inaccurate. Most here have gone the way of putting in a PID which does an excellent job AND many have done the mailbox mod which frees up feeding wood chips.

Thank you for you input. Could you explain the PID please?

 

[normanaj]

Thank you for you input. Could you explain the PID please?

Here's the complicated explanation:

PID controller - Wikipedia

en.wikipedia.org

Basically it's a controller that can hold your temps within +/- 1℉ of your set temp when calibrated right. On the MES this done with a simple rewire that bypasses the stock controller.

MES Rewire Simple Guide - No Back Removal Needed!!!

Lately I've seen a number of posts about guys wanting to rewire their MES. I had wanted to post a quick and simple guide for those out there that are curious or those that simply need to rewire but need a little assistance. Well here goes. Disclaimer: When messing with electrical equipment...

www.smokingmeatforums.com

MES Rewire Simple Guide - No Back Removal Needed!!!

www.smokingmeatforums.com

It really can turn a stock MES into one hell of a smoker.But before you go that route it would really be better to learn your smoker as is and also find out why it's possibly achieving temps beyond it's design capabilities.Again as I said in my original post verify the actual operating temp with an independent thermometer that you know to be accurate (boiling/ice water test) to verify that your unit may actually being running at 325℉.

 

[DAW]

Here's the complicated explanation:

PID controller - Wikipedia

en.wikipedia.org

Basically it's a controller that can hold your temps within +/- 1℉ of your set temp when calibrated right. On the MES this done with a simple rewire that bypasses the stock controller.

MES Rewire Simple Guide - No Back Removal Needed!!!

Lately I've seen a number of posts about guys wanting to rewire their MES. I had wanted to post a quick and simple guide for those out there that are curious or those that simply need to rewire but need a little assistance. Well here goes. Disclaimer: When messing with electrical equipment...

www.smokingmeatforums.com

MES Rewire Simple Guide - No Back Removal Needed!!!

www.smokingmeatforums.com

It really can turn a stock MES into one hell of a smoker. But before you go that route it would really be better to learn your smoker as is and also find out why it's possibly achieving temps beyond it's design capabilities.Again as I said in my original post verify the actual operating temp with an independent thermometer that you know to be accurate (boiling/ice water test) to verify that your unit may actually being running at 325℉.

Again, thanks for your help with this.
I tested my independent therm and it shows 33F in a ice bath and 212F in boiling water so it seems to be fairly trustworthy. I ran a more documented test and her is what I found. The smoker digital consistently indicated lower temps than the independent. The smoker digital readout was at 215 and ind. at 225, digital at 250 ind. at 273, digital at 275 and ind. at 302. The digital unit did get up to 290 while the independent showed 325. I think i would like to explore installing a PID. Could yo recommend a reliable PID but on the low dollar end. Thanks Again David.

Here's the complicated explanation:

PID controller - Wikipedia

en.wikipedia.org

Basically it's a controller that can hold your temps within +/- 1℉ of your set temp when calibrated right. On the MES this done with a simple rewire that bypasses the stock controller.

MES Rewire Simple Guide - No Back Removal Needed!!!

Lately I've seen a number of posts about guys wanting to rewire their MES. I had wanted to post a quick and simple guide for those out there that are curious or those that simply need to rewire but need a little assistance. Well here goes. Disclaimer: When messing with electrical equipment...

www.smokingmeatforums.com

MES Rewire Simple Guide - No Back Removal Needed!!!

www.smokingmeatforums.com

It really can turn a stock MES into one hell of a smoker. But before you go that route it would really be better to learn your smoker as is and also find out why it's possibly achieving temps beyond it's design capabilities.

Here's the complicated explanation:

PID controller - Wikipedia

en.wikipedia.org

Basically it's a controller that can hold your temps within +/- 1℉ of your set temp when calibrated right. On the MES this done with a simple rewire that bypasses the stock controller.

MES Rewire Simple Guide - No Back Removal Needed!!!

Lately I've seen a number of posts about guys wanting to rewire their MES. I had wanted to post a quick and simple guide for those out there that are curious or those that simply need to rewire but need a little assistance. Well here goes. Disclaimer: When messing with electrical equipment...

www.smokingmeatforums.com

MES Rewire Simple Guide - No Back Removal Needed!!!

www.smokingmeatforums.com

It really can turn a stock MES into one hell of a smoker.But before you go that route it would really be better to learn your smoker as is and also find out why it's possibly achieving temps beyond it's design capabilities.Again as I said in my original post verify the actual operating temp with an independent thermometer that you know to be accurate (boiling/ice water test) to verify that your unit may actually being running at 325℉.

Again as I said in my original post verify the actual operating temp with an independent thermometer that you know to be accurate (boiling/ice water test) to verify that your unit may actually being running at 325℉.

 

[normanaj]

@DAW if you want to go the PID route this is the one most here would recommend.

Multi Purpose Controller [WS-1510ELPM] - $160.95 : Auber Instruments, Inc., Temperature control solutions for home and industry

Auber Instruments, Inc. Multi Purpose Controller [WS-1510ELPM] - The WS-1510ELPM is a versatile temperature controller to have in your home. It can be used for various applications such as Sous Vide cooking, controlling an electric smoker, making yogurt, dough proofing, controlling the...

www.auberins.com

As far as the wiring goes follow the links in my previous post. A lot of us here can help with this especially @tallbm.

 

[GatorAGR]

I also did the Auber wifi PID re-wire on my MES. Best couple hundred bucks I've spent. The re-wire was a little confusing for me, but the resources here helped. Now I basically have a $1,000 smoker. It's incredible and holds temp within a degree forever. I added the mailbox modification for smoke using pellets as well. Game changer.

 

[dr k]

I didn't see/hear about a load in the smoker on the rack near the stock sensor near the independent digital probe. The stock sensor on the wall is the goto rack. It's the food nearest to it on a vertical smoker. Put your food there to manage the temp where your food is. A PID sensor dangling down the top vent hanging next to your food 2" off the wall and no closer than 2" from your food tells the temp of the area of that evaporative cooling food nearest the ambient sensor as heat goes around to the top vent. Not filling the whole Mes 40 smoker with food. A lot of us on the bottom rack, being the hottest rack in close proximity to the element never cook on it, especially having removed everything metal around the element, so it's open, has a drip pan/deflector only, no liquid in it on the bottom rack to diffuse heat around it. Middle two racks are cooking racks and top for dishes/pizza and probe cable management. 3" below the top exit vent is now the hottest area from heat stacking like a water heater for air to get out and there's a cooler opposite top rack side. My Auber PID controller goto rack is second from the top, then below for two rack and hang sensor off the top vent wall between them, then empty drip pan diffuser on the bottom. Slide pan left or right a rung or to to push heat to opposite side of the open element. Mes 30 all metal around element gone and two center racks for cooking not much room on top to cook anything anyway just for cable management. Disposable rectangular aluminum cake pan slides on the bottom rails perfectly vs the ridiculous oval nightmare OEM pan. Disposable Dollar Tree baking sheets and cake pans are your friends.

 

[lovethemeats]

And these temps are verified by an independent therm for a sustained amount of time?At 375℉ I find it hard to believe your MES could hold that temp without cooking itself.Verify this with a working independent therm and I'll be onboard.


Why?The switches on both my units have done their job.


While many of us have done that and it's a great option it's not what the OP is asking about.

Yeah my bag. Sorry.