MES 30 Analog Questions

[lukehlawaty]

Hey everyone. I've been lurking around these forums looking at all the delicious BBQ and meals you guys got going on and decided I should join.

So for Christmas I got a MES 30 Analog smoker from my parents. I've used it twice so far, once for turkey and once for some country style ribs. I do have a few questions for anyone out there with one. I've searched all over the website and haven't found the answer yet.

1) What is the temperature range for the Analog model? I mainly want to know how low I can get it because I would like to do some cold smoking since I have a bass pro shop gift card and am thinking about getting one of those jerky guns for ground hamburger.

I achieve TBS pretty easily with it at 225 as long as I don't add to many woodchips. Only modification I did was put aluminum foil along the bottom to reflect some heat back.

Another question I have is

2) If I preheat my model to 225 and have it smoking already and then throw in the meat (lets say a turkey) the temp drops but do you guys crank it up to the high setting to get it back up to temp faster or do you guys just leave it alone while it recovers?

3) Has anyone also during cold smoking with the analog try just adding pellets/saw dust in the chip box without the AMNPS?

 

[smokinhusker]

bump

 

[chef jimmyj]

I don't have an Analog but I can help some. During the warmer months, I will set my MES where I want it to run then add the meat and leave it alone. It will recover in about 15 minutes. In cold weather many here, including me, will set the smoker 50*F over where we plan to smoke, add the meat and then turn it down. Both methods work but over heating is better in the winter.

For Cold Smoking, there is nothing better then an AMNPS in any Masterbuilt Electric. After all it was designed specifically to make up for MES short falls... The coils have to get HOT to get anything in the pan smoking . Then the chamber temp will be too high for many types of cold smoke, especially Cheese. Not to mention the Pan will not burn Dust or Pellets long enough for the multiple hour cold smokes. You have to keep Re-loading and Re-heating the the element. You will quickly praise the AMNPS ability to smoke for up to 10 hours when you have your first run of BACON!...JJ

 

[lukehlawaty]

Thanks for the info Chef Jimmy! Yeah I was looking into the AMNPS but I don't plan on doing any cold smokes for a little while. I'll probably get it next month after pay day or something.

My issue I've noticed is when I preheat to say 225 and throw in the turkey and close it. It'll drop to (according to the door temperature) 125-150 or so. Where as the oven thermometer that's hanging from the top rack is still showing between 180-200. My meat I've noticed has cooked very fast. Like my 15 lb turkey was done in 5 hours. Where the recipe said it would take 10-12 at 225. Not sure if that's because the temperature spiked up for a while once the IT of the turkey started creeping up or if that's just because the electric smokers are more efficient then charcoals for smoking?

What woods do you guys recommend me buying when I get the AMNPS. Right now for the chips I have cherry, apple, hickory, and mesquite. The main things I'll be smoking are probably some original and teriyaki jerky, maybe some tritips, DEFINITELY gotta try the bacon soon, and maybe once I have more confidence do a good butt or something.

 

[hkeiner]

 It'll drop to (according to the door temperature) 125-150 or so. Where as the oven thermometer that's hanging from the top rack is still showing between 180-200.

You should probably just ignore what the temp gauge on the door says. They are usually not calibrated well and their location on the door is not best for getting a good temp reading. A Maverick ET732 (or similar) is a better way to monitor temps if you place the probe near (but not too near) the meat. 

 

[chef jimmyj]

The Door Therm sucks to begin with. Then you swing it open into the cool air and/or wind, you will see a major drop of the door temp and less so in the cabinet. Additionally there can be a range of temps from top to bottom, even side to side. So you will need to measure and adjust temp with a therm on the same grate as the meat. It is not unusual for the Analog to run Hot, if memory serves, so if your actual temp was between 275 and 300*F, 20 minutes per pound is spot on.  As HK  pointed out, the MAV 732 is a killer set up with a clip-on probe to measure smoker temp and a separate probe to measure meat Internal Temp (IT). The 300' range Receiver sure is nice if you have meat smoking in cold or bad weather. Sit in the Recliner, crack a Beer and enjoy the Game while the AMNPS throws that TBS and the MAV lets you know what's going on with Alarms to tell you if any temp exceeds your set points.

I would definitely get the Pitmaster's Choice Pellets (Hickory, Cherry, Maple Blend) then probably Apple and Mesquite, would give a good starting point...JJ

 

[lukehlawaty]

Eventually I'm going to get the Maverick but for now I have an oven thermometer hanging from the top rack pretty much in the middle of the smoker for temps.

I'm also going to be getting the AMNPS soon but just gotta wait a little while. I just bought a "Jerky Cannon" from bass pro shops since I received a gift card for christmas and couldn't find anything I could get there that I wanted with it.

Does anyone have any good recommendations of recipe websites for smoking? I know this website has a lot but was just wondering what you guys use if you can't find it on this site.

 

[hkeiner]

If I don't find enough info searching this forum (which is rare) I just google using various search terms for what I am looking for and see where it takes me. (e.g. smoked salmon, smoked whole turkey, buckboard bacon, pulled pork, smoked tri-tip, memphis dry rub, turkey brine, etc.). I haven't come across another 'go to' website better than this one.