MES 30 analog questions.

Discussion in 'Masterbuilt Electric Smoker (MES) Owners' started by oakleyguy89, Jan 17, 2015.

  1. oakleyguy89

    oakleyguy89 Newbie

    Hey guys, i recently got the analog MES and i really like it. The only gripe i have with it though is the small water/wood trays. I end up having to refill them about once an hour which gets annoying. What can i do to remedy this problem?

    I read that putting sand in the water tray helps with that problem. Do you use any kind of sand?? What about the wood tray? I read to use AMNPS but in order to do that i have to drill holes in the smoker. That's probably not something i would want to do considering i purchased a warranty for it. Is there any other alternatives? Maybe wood chunks with the wood tray lid off despite the manual warning not to?
     
  2. Hey oakleyguy89, I got the same smokers, I like it cause towards the end of a smoke I can crank up the heat and get a crisp on the skin of Poultry. I leave the water pan empty, fill the smoke tray full of dry chips and prop the lid up a little with a wrench or drill bit. Once the smoke get to rolling it stays. Yesterday I smoked a turkey breast with bone for 6 hours and only fill the smoker twice. Good luck!
     
  3. oakleyguy89

    oakleyguy89 Newbie

    Hey thanks! So do you fill the tray level or heaping? How far do you have the lid propped up?
     
  4. I fill it so the lid will just shut, then prop it open with a 1/4" box wrench laying flat, so maybe 1/4". I also after a couple of hours have a weber smoke box that you can get from Walmart for 5 or 6 dollars fill it full with dry chips and use a torch to get it going good, and place it on top of the MES smoker tray with lid off. Seemed to work pretty good. Good luck
     
  5. oakleyguy89

    oakleyguy89 Newbie

    Thanks, I'll have to try it out. Does the chips turn to ash? I have a problem with mine turning to charcoal instead of ash.
     
  6. They turned to charcoal mostly, but the turkey had a good smoky color and taste
     

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