First Smoke on my MES

[sarnott]

Well, I did my first smoke on a new MES 30" with a window (end of season sale). I am learning about the MES and I don't know if others have the same issues.

The good news is that the temp seems VERY stable, good smoke production, and easy to clean.

My only concern is that I don't trust the temps. When I seasoned it, I put a potato in it with the meat probe and my Maverick probe in it and they were between 10 and 20 degrees different.

Today when I smoked a London Broil, I used my dual sensor Maverick (that I re-calibrated today and seems very accurate (at least at 212 degrees and at 32 degrees), both probes were always within 1 degree. I'll post that cook later.

When cooking today (and when I seasoned it), I don't know exactly what is measured. If I set the temp at 225, I'm measuring about 240 or a little higher in the cooking chamber. The meat probes were almost exactly 5 degrees different throughout the entire smoke, very consistent. 

What have you guys seen? It seems pretty consistent so I can work with it but the smoking chamber temps doesn't seem to match the actual temp. I can deal with it because the Maverick lets me know what is going on.

Thanks for any advice,

Scott

 

[bgosnell151]

Exact same... always 5-10 degrees hotter. I rely on my Mav to keep the temps for me 100%. Love my MES so far, hope you do to.

 

[smoking b]

 
Well, I did my first smoke on a new MES 30" with a window (end of season sale). I am learning about the MES and I don't know if others have the same issues.

The good news is that the temp seems VERY stable, good smoke production, and easy to clean.

My only concern is that I don't trust the temps. When I seasoned it, I put a potato in it with the meat probe and my Maverick probe in it and they were between 10 and 20 degrees different.

Today when I smoked a London Broil, I used my dual sensor Maverick (that I re-calibrated today and seems very accurate (at least at 212 degrees and at 32 degrees), both probes were always within 1 degree. I'll post that cook later.

When cooking today (and when I seasoned it), I don't know exactly what is measured. If I set the temp at 225, I'm measuring about 240 or a little higher in the cooking chamber. The meat probes were almost exactly 5 degrees different throughout the entire smoke, very consistent.

What have you guys seen? It seems pretty consistent so I can work with it but the smoking chamber temps doesn't seem to match the actual temp. I can deal with it because the Maverick lets me know what is going on.

Thanks for any advice,

Scott

Mine runs about 22* hotter than it's set at - use your MES as a rough guide but go by the Maverick for your actual temps...

 

[sarnott]

Thanks!

I'm glad to hear I haven't lost my mind! I love the MES and its stability. I did have one other thing happen today. Right after I loaded the next cup of wood chips, I had a flash in the MES and an over pressure (baby explosion) that pushed the wood chip loader out a couple of inches with a bang and a release of smoke. 

Have you all seen this before? Was I doing anything wrong? I did see the note about the temps rising right after loading wood but the "pop" surprised me.

The other thing that really surprised me was the speed of the smoke. I smoked a 3 lb, 2" thick  London Broil at a normal temp for me in just over an hour. On my old propane smoker (no insulation and poor temp control) it would take two hours.

 

[smoking b]

 
Thanks!

I'm glad to hear I haven't lost my mind! I love the MES and its stability. I did have one other thing happen today. Right after I loaded the next cup of wood chips, I had a flash in the MES and an over pressure (baby explosion) that pushed the wood chip loader out a couple of inches with a bang and a release of smoke.

Have you all seen this before? Was I doing anything wrong? I did see the note about the temps rising right after loading wood but the "pop" surprised me.

The other thing that really surprised me was the speed of the smoke. I smoked a 3 lb, 2" thick  London Broil at a normal temp for me in just over an hour. On my old propane smoker (no insulation and poor temp control) it would take two hours.

I had that happen to me too when I was seasoning my MES but that's the only time I ever used the chip loader on it. I use an AMNPS & couldn't be happier - 12 hours of smoke if I fill it & it works for cold smoking too 

 

[sarnott]

I need to buy an AMNPS! That is my next purchase.

 

[bgosnell151]

Buy it now... you will love it. I have never used my MES without it and I can't imagine doing so.

 

[smoking b]

 
I need to buy an AMNPS! That is my next purchase.

Todd has a sale for SMF members this month - 20% off - great time to get one 

http://www.amazenproducts.com/

 

[sarnott]

GREAT! I'll do that.

Thanks Again,

Scott

 

[smoking b]

 
GREAT! I'll do that.

Thanks Again,

Scott

You're quite welcome 

   Don't forget the code to get your 20% off  SMFSEPT2013

 

[sarnott]

I've been looking around on the site. What is the right size for a MES 30 and how do you find the 20% discount?

Sorry if I'm being dense,

Scott

 

[smoking b]

 
I've been looking around on the site. What is the right size for a MES 30 and how do you find the 20% discount?

Sorry if I'm being dense,

Scott

Hey Scott - get the 5x8 AMNPS   http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8

You get the 20% discount at checkout - under your list of items there is a box to put in a coupon code - use the one I posted earlier  SMFSEPT2013

Don't forget to order some pellets  

 

[sarnott]

Thanks,

I will.

 

[ibbones]

Scott, I am also a newbe to the MES 30" and got on here.  On my second smoke I had the AMNPS and what a difference it makes.  I ordered mine on Labor Day with a 10% discount so the 20% is a lot better but I am very happy with it.

I did have a few problems keeping it lit for the whole smoke but read about them on here and it's all better now.  I don't think I will ever use the chip loader again.

 

[beeflover]

What is amnps?

 

[bgosnell151]

@beef lover... check out smoking Bs link. It is basically a maze that you put pellets into to create smoke for longer periods of time so you don't have to open the smoker. I can't imagine not having one. With a 2 year old, spending a ton of time smoking isn't really an option. Set it and forget it. I highly recommend it for anyone with an MES.

Hey Scott - get the 5x8 AMNPS   http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8

You get the 20% discount at checkout - under your list of items there is a box to put in a coupon code - use the one I posted earlier  SMFSEPT2013

Don't forget to order some pellets  :biggrin:

 

[bgosnell151]

Crap, this just made me realize that I forgot to put the code in when loading up on my pellets. Just got my Pecan, Peach, and Smokers Choice in the mail. I can't wait to get a pork loin, stuff it and smoke it over the peach, should be awesome.

 

[bbqwannabe]

I have a mes 30, do any of you have any pictures on where you put your amnps. Also wouldn't the tube work out better since it would take up less room. I just got my smoker this week so all of this is new to me. Thanks for the help.

 

[smoking b]

I have a mes 30, do any of you have any pictures on where you put your amnps. Also wouldn't the tube work out better since it would take up less room. I just got my smoker this week so all of this is new to me. Thanks for the help.

Most who still keep it inside the MES put it on the 2 bars at the lower left.

I use the mailbox mod in my MES 30 & love how great it works - no worries about keeping stuff from dripping on the pellets, easy access to add more pellets on a long smoke without opening the smoker & it adds zero heat when cold smoking. Search "mailbox mod" & you will find several threads - here is a good one  http://www.smokingmeatforums.com/t/...0-new-pictures-for-attaching-elbow-to-mailbox