Help/Advise

[malibu1979]

This is only my 2nd time using my MES 30 and I need alittle help. After testing with a digital and analog thermometer ive found that the temp of my MES 30 off. With nothing in the smoker just bare rack ive found that I need to keep the temp of the smoker at 200 degrees to get my actual 225 cooking temp. Once the meat has been loaded (pork chops) I now need the smoker temp to be 215 degrees to keep a smoking temp of 225. The probe is in the same block of wood, close to the meat, only thing that has change is the meat added. The probe is not touching anything other then the block of wood, and is in the same area (with in a couple inches) as where I did the temp test. Is this normal? Should I of left the temp where it was when I did the test? What is the best way to calibrate the temp in my smoker?

 

[chef jimmyj]

The MES measures the temps low in the box , so having a Probe up on the shelves will show a different temp. There can be different temps shelf to shelf and even side to side on the same shelve. What you have is normal. Go by the Shelf Temp, make small 5* changes if needed and be patient it takes 30-40 minutes for temps to settle after a change, opening the door, or after the Coil cycles from on to off. Water in the Pan will affect temp, full shelves and a big Drip Pan on the lower shelf all affects temp and causes your therm to read different than what the MES say temp is...JJ

 

[malibu1979]

So would you say everytime I smoke the temp will be different depending on whats in the smoker,where its placed,etc ? Would the correct method be warm the smoker up, once it has thoroughly warmed up, adjust the temp to what I think 225 degrees should be. Then load the food and wait for the shelf temp to stabilize, once it has, make final adjustments to the temp?

Thanks for the help!

 

[chef jimmyj]

Exactly...If I am only smoking one item, I put the MAV BBQ probe next to the meat and go by that always allowing time for the temps to settle. If smoking with multiple shelves loaded, I put the probe in a central position. I then monitor the IT of meat on other shelves to see if thing are going faster or slower on top or bottom shelves. Trust the Therm that you Verified accurate, not the MES...JJ

 

[malibu1979]

So I think I'm making this alot harder than what it should be. I'm currently on the 2 of of 3-2-1 ribs, and ive had to make few adjustments to the temp along the way. Preheated for 1 - 1 1/2 hour, then brought the temp down to 225 before I put the ribs in. Once the ribs were in for a 1/2 hour or so I had to bump the heat up as the temp did not come back up to 225. Over the 3 hour time frame, to maintain 225 temp Ive had to turn down the temp down 3 or 4 times. Once the ribs were pulled to foil and placed back into the smoker, I let the temp stabilize. Again the temp had to be turned down to keep 225. Current temp outside is 53 degrees but the wind is gusting up to 30 mph at times. I do have my a-maze-n going so the chip tray and loader is is slightly opened. The temp is not jumping all round, it stays pretty steady, just changes over a period of time. Does this sound right? I thought I would be able to set it and forget it kinda thing. Reguardless the ribs look great to me, I will post some pics in a couple hours.

Thanks for all your help!

Jason