Long time reader with new MES smoker

[bobh5849]

Finally joined the site.  I've been reading for about 2 years and smoking with a SH propane smoker with great results.  Finally bought a MES 40 to extend my smoking days.  The  SH propane always gave me problems if the winds kicked up. Frequent blow outs and an unfortunate dumb mistake that required a hospital visit made me look at an electric solution.  Reading the forums here led me to the MES. I finally pulled the trigger on a Bass Pro Shops deal and have been looking forward to my first smoke.  I elected to build the Mail Box Mod with the Amazin pellet smoker.  I just seasoned the smoker this weekend and the Mail Box Mod worked flawlessly.  Filled up one rail on the 5x8 with Apple wood pellets  and got a consistent TBS for about 4 hours.  Now I'm ready to smoke some pork this coming weekend. 

 

[tallbm]

 
Finally joined the site.  I've been reading for about 2 years and smoking with a SH propane smoker with great results.  Finally bought a MES 40 to extend my smoking days.  The  SH propane always gave me problems if the winds kicked up. Frequent blow outs and an unfortunate dumb mistake that required a hospital visit made me look at an electric solution.  Reading the forums here led me to the MES. I finally pulled the trigger on a Bass Pro Shops deal and have been looking forward to my first smoke.  I elected to build the Mail Box Mod with the Amazin pellet smoker.  I just seasoned the smoker this weekend and the Mail Box Mod worked flawlessly.  Filled up one rail on the 5x8 with Apple wood pellets  and got a consistent TBS for about 4 hours.  Now I'm ready to smoke some pork this coming weekend. 

Hi there and welcome!

It looks like you've done some homework to get started, I think you will be well on your way to producing good smoked food and I would love to see what you post up.

Also just a heads up with the MES, it doesn't go above 275F (unless it swings that high unintentionally) so smoking chicken/turkey with skin below 325F or so will likely result in rubbery/leathery skin.  Some folks report not having it when doing 275F other unfortunate folks like myself always get rubbery/leathery chicken skin at max MES temps.  This phenomenon is a temp thing, not an MES only thing.

Finally, you may likely experience some temp swings and it is well known that the MES temp probs are often off from a better prob so you may want to look into a multi prob thermometer.  The Maverick 2 prob thermometer seems to be one of the most popular ones out there.  I use it and I'm glad I did because it reports way more accurately and helps with 10F degree meat temp differences and 20-30F degree smoker temp differences at meat rack level. 

I hope this info helps you produce better and more consistent food with your Mailbox mod and AMNPS setup :)

 

[bobh5849]

Thanks for the good info. I will just need a little time to get used to the differences between the MES and My propane smoker and with info like you provided and the Smoking Meats Forums, I'm sure I'll be very satisfied with its results. I bought Jeffs rub and sauce recipes and can't wait to try them out this weekend.

 

[SmokinAl]

Welcome to the forum!

Glad you decided to join the group!

Al