1. 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.

Hello from Va...newbie with a few questions

Discussion in 'Roll Call' started by hotwheels, Dec 23, 2010.

  1. Just joined up today..(been lurking around and checking out this great site)...my better half gave me my christmas gift early...

    a masterbuilt 40 from sam's club. i've been checking them out for a while now and i think the wifey finally got the hint..lol.

    Anyhow i have a question on the model numbers from sam's...the info label on the box has the 20070810 number while on the

    plate on the back of the smoker has 20070211 model number on it. Anyone else notice this?Mine has the back element acess

    ss front w/glass,black sides,remote..etc. Mine also has the smaller wood chip pan..what do i have to do to get the upgrade kit

    with the bigger chip pan. 

    Thanks in advance, and i can't wait to get to smoking .


    I also have a few goodies coming...the amazon smoker and hickory dust,
  2. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.[​IMG]
  3. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Welcome to SMF glad you joined us. Congrats on the new smoker. I don't have an MES but I believe the remote model is the newest one. Some of the people that are up on the MES smokers will chime in shortly I'm sure
  4. deltadude

    deltadude Master of the Pit OTBS Member

    hotwheels, Welcome to SMF !

    I don't own a newer MES mine is the older lower wattage 40". 

    You might find the below tips helpful.


    MES New Owner Tips:

    • Season it. (Many spray the inside with PAM)
    • No extension cords, unless it is 12 ga or heavier
    • Spray your racks with PAM prior to smoke (makes cleanup easier).
    • Use alum foil on the water pan and drain pan, again for easier cleanup.
    • Manual says preheating isn't necessary, I preheat, it will make getting up to initial set temp faster, and temp recovery when opening hatch faster. I preheat to 270º. Cold ambient 45º and lower 2 hours, 1 hour for warmer temps and as little as 30 min. in summer.
    • Add boiling hot water to pan, this will allow you to get up to set temp faster.
    • Start the smoke with a few wood chips. The manual says 1 cup max, you will find a hand full is almost too much. 1st chip dump just a few chips, 5-10 min later a little more chips, 20-30 min even more chips. At this point you will have a bed of hot chips and ash, and chip combustion should be good. Your goal is TBS (thin blue smoke). When its right you can smell the sweet smoke, it won't smell bitter or be cloudy white. Dark smoke is nothing but awful.
    • Do not adjust vent leave it wide open.
    • Use external probe for sensing meat internal temp, you can run the probe cord through the exhaust vent. *You may want to run 2nd probe inserted into a wood block or potato with 2 to 3" tip exposed to verify the internal MES cooking temp.
    • Once your meat is loaded, avoid opening the hatch. New models can recover to set temp faster, but every time you open the door you extend the cooking time. Thus spritzing isn't really necessary in a MES due to the water pan keeping the smoking environment moist enough to not dry out the meat.
    • If you do have to open your MES plan your moves so you can keep door open time to a minimum.
    • When your done cooking, the proper way to shut the MES down is to turn off the controller then unplug.
    • If your MES seems to struggle getting to either the preheat temp of 270º or is taking extraordinary long times to raise to cooking temps after meat is loaded try doing a RESET..
    Proper RESET = cycle the MES off with the controller, unplug electrical cord, count to 10, replug elect. cord, turn on MES with on/off, reset temps.
    If you tried a reset, and 20-30 minutes later there is little change do the reset again.
    • Cleanup is easy with a Brillo pad to scrub the tough stuff, and throw grates, water & drain pan into dishwasher. Some have complained about the spot welds on the drain pan rusting, I hit those spots with a touch of PAM then store the cleaned stuff back in the MES.
    You do not need to clean the inside cabinet, most experienced smokers consider that just seasoning. With a hot wet rag, wipe out the inside bottom and any excessive gunk on the walls. Again with hot damp cloth, wipe the door gasket, and the door frames (for better seal).

    Current MES Mods are shown here.

    Congrats on you new MES purchase, and welcome to the MES owners club.
  5. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member


    Welcome to SMF, Glad to have you with us.

    This is the place to learn, lots of good info and helpful friendly Members.

    For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

    Click Here it's "FREE" ... 5 Day eCourseE

    To get the upgrade kit you need to PM MBTechguy here on the forum and tell him you need the upgrade kit for the 40" MES.  It is Wood chip retro kit 2010.
  6. texacajun

    texacajun Meat Mopper

    Do every thing deltadude said great first time user guide he is always very knowledgeable
    Last edited: Dec 24, 2010