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MES 30 and Pork Loin

cueinco

Smoke Blower
87
14
Joined Jan 19, 2014
I'm new to the MES having been a charcoal (Weber) smoker in the past. I just fired up my new MES 30 for a pork loin. Since the one I picked up at Costco was too large for the rack, I cut it in half. I put the thicker half on the bottom rack, took out the middle rack, and placed the slightly thinner half on the top rack. 

I put a needle thermocouple in the top loin and used a ceramic coated thermocouple sticking up in the air to measure air temp. The smoke was two hours and the temp varied between 239-258 through the cook. The average was pretty close to 250. 

I went to pull the loins when the IT was 141, I used a thermapen to check the temps and was shocked that the bottom loin, the large one, was 160 and the thinner one that I had the thermocouple in was 141. 

Is this common for the MES? Does the bottom rack normally run that much hotter than the upper rack? I guess from now on, I'll use a probe in all the meats I smoke. Or, perhaps rotate them when I add more chips. 

I did use a pint of water in the water pan and I did add more chips an hour into the cook. 

Thanks in advance for the insight. 
 

hillbillyrkstr

Master of the Pit
OTBS Member
Group Lead
2,518
640
Joined Jun 11, 2013
Heat rises but the heating element on the mes is at the bottom so I never use the bottom shelve on anything that requires a long time. I have a mes 40 and I always try to use the two middle racks.
 

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