How Many Mes Owners Here?

[tpalshadow]

Chief, I understand the frustration with the temp difference, but it is always nice to see how well their customer service reacts.  I got mine a week ago and it was missing the leveling legs.  Just received them today via UPS after a 5 minute phone call last week.

 

[canada nuke]

just gettin started with a new Gen2..... thinkin this is going to be a blast

 

[hevyg]

Im not sure why he is saying that. I always get a beautiful smoke ring in my MES. depends on the smoke, not the heat.

 

[hevyg]

ok, i must have missed it. What is the purpose for the stack on the vent? I keep my vent closed, well nearly. What purpose does it serve ?,

 

[tpalshadow]

The stack is to increase air flow through the system.

 

[redheelerdog]

ok, i must have missed it. What is the purpose for the stack on the vent? I keep my vent closed, well nearly. What purpose does it serve ?,

Hi Heavyg,

The stack promotes air flow to keep my AMAZN smoker burning.

While smoking the vent should be fully open or you will get creosote smoke buildup on your food and it will taste bitter and terrible, not opening the vent all the way while smoking will also create extra creosote buildup on the inside of your smoker, if humidity is high, you run the risk of the dreaded black rain (moisture mixed with creosote dripping on your food). Just a friendly FYI. 

 

[wbrian]

Got my 40" 1200 watt with window from Amazon back in July. I've done a half dozen smokes since ranging from brisket to ribs. After one attempt using the chip tray I purchased the AMAZN smoker. Was impressed with the ease of use and the lengthy smoking times.
However, I have to say that I'm not a big fan of the smoke taste created by the pellets. I have smoked with both the hickory and cherry pellets and wasn't happy with the flavor. My wife felt the same way. I don't want to give up on the MES 40 yet especially since I now have $400 invested.
I'm going back to my vertical gas smoker this thanksgiving. I know ill get a great tasting bird with a fabulous smoke ring. Any Detroit area forum members interested in purchasing an MES 40?

Hey Mattu1665,

If it's a matter of the amount of smoke you feel you're missing, try lighting the AMZN at both ends, it doublesthe amount of smoke it makes and increases the flavor that gets into your meats.

HTH,

Brian

Good Smoking, Folks!

 

[wbrian]

ok, i must have missed it. What is the purpose for the stack on the vent? I keep my vent closed, well nearly. What purpose does it serve ?,

In addition to what was said above, the stack on the vent allows you to direct it away from the direction of the wind, stopping the wind from blowing INTO your smoker and screwing with the airflow and heating of the Smoker.

HTH,

B.

EDIT: I thought you were referring to the elbow that many of us put on the vent for directionality.  That other smokestack, is impressive!  Don't know if it has any effect on wind blowing in, though...

Later,

B.

 

[smitty911]

I have the basic model

Bought it thru Walmart

I think I want to upgrade to either the 2nd generation or maybe landmann unit(smokey mountain unit)
 

 

[smitty911]

I have the basic model

Bought it thru Walmart

I think I want to upgrade to either the 2nd generation or maybe landmann unit(smokey mountain unit)
 

 

[vinnroc]

mes 40 with window from Sam's "old model"

having a great time with it and now looking for a talking thermometer to go with my maverick 

 

[steadyeddie]

Just pulled the trigger on a MES 30. No window, with electronic temp control and all.

Should arrive in a week.

Cut my teeth on a electric bullet smoker, then a GOSM gas unit.

Looking forward to it.

 

[rnyboy]

Bought the basic 30" 3-rack from Cabella's for about $120 a couple of weeks back.  To tell you the truth I think it was a good choice because it will break and hold over 400F on a 70F day in the garage when I tested it, so it should reach up to 250F when it's cold outside.  I will be jumping in with both feet the last two weeks of Dec. when I have off.  The plans are to try to make 10 lbs. of smoked venison summer sausage from scratch and 12 1/2 lbs. of venison ring bologna using half of a Ring Bologna kit from Cabella's.  I also purchased the chips, casings, dual reading remote digital thermometer, hog ring pliers/rings, and a sausage making book.  I already have my parent's antique vertical stuffer and just recently bought a rather hefty #12 meat grinder.  I'm just wondering if the MES will hold all of the summer sausage and bologna without touching during a single smoking event or if I'll have to split it up into two?  I think if I wanted to I could add a fourth rack and I think I may screw four eye hooks in the top to support a couple of metal rods to allow hanging of things like summer suasage or bologna from them.  Any tips?  Oh yeah, I'm thinking about getting the AMNPS next for cold smoking.

 

[chefboyartie]

just smoked 1ST time in the 40 window mes. have to say did 3 racks of baby's easy, slow, good. there is a learning curve here. ran 230 degrees for 4 hours. last 2 coverd foil. next 1hr 275 to brown crust up. 20 more to sauce up. everyone said they where off the chain. a lot of posts about another thermometer needed inside to help, i sure need to buy another one today. very happy with mes.

 

[insane]

I purchased the MES 40 SS w/ Window, 1200 watts, from Bass Pro Shops and love it. After purchasing the "A-MAZE-N-PELLET-SMOKER" I love it even more!  

 

[sarnott]

This weekend was one of those weekends when you wanted to blow up a gasser because temps were all over the place no matter what I did! In a fit of minor frustration (OK, maybe not so minor), I announced to my wife that this Christmas, I wanted to buy an electric smoker and she said OK!!??

I usually cook for just a few of us (3-6 with leftovers) but sometimes get drafted for a larger smoke. How big is the difference between a MES 30 or 40 and do you all think the window is worthwhile? Which "generation" is best and why? I'm not against buying the 40 or whatever but would be interested in hearing what size, options, and configurations seem like they make the most sense for a pretty consistent weekend smoker? I usually smoke or reverse sear something at least three times a month but do a larger smoke maybe every three months or so.

Thanks for your help.

Scott

PS, I'll be posting this weekend's smoke in the chicken string, probably tomorrow. It came out OK but was much harder than it should have been.

 

[smoker21]

The 40 is bigger and holds more, but the window...  If you don't really clean it each time it will quickly brown over just like the walls will.  I only clean my grills and water bowl regularly.   I cleaned the window for the first few smokes and quit. 

Do you ever see one on a restaurant smoker??? 

Just wondering.

JD
 

 

[rbpinney]

I have a 40" with the remote that I purchased at Cabelas.   I'm totally in love with it.   I've done a bunch of different stuff (nuts, cheese, pork butt, ribs, etc.) but don't consider myself a master at any of them.

Ditto what Chainsaw said about having a LIFE.   I can check the oven temp and the meat temp from the house without going out to the smoker.  Call me lazy, but I work from home and that helps me a ton.  Admittedly, the only thing you can't check is how much smoke is being generated.

 

[joseph maiers]

I bought mine in February from a guy that needed a bigger one - I use mine at least weekly and love it - going to do Pheasant and cheese this weekend! Works great even in zero degree weather!

 

[bobplumber]

my mes 30 with no window is just fine for just me and the wife or when i do 6 racks of ribs sliced in half in a rib stand for football sunday