MES 40 New Purchase

[swelland]

New here and wanted to say thanks to all for the great advise I have found digging through these pages.  Brand new 40" MES and having the "lack of smoke" issue.  Spent 8 days trying different types of wood (chip/pellet/wet/dry) and vent openings (closed/partial/full) and the bottom line is, under 225, this thing does not impart good smoke into the meat.

After some reading I have a 6x8 AMNS and 12 lbs of dust ordered!  I also had read about the retro kit and thought that was for the "older" units.  I just called Masterbuilt and they immediately said they would send an upgraded chip pan that is larger and sits closer to heat element.  Of course from what I have read about Todds invention, I may not need the retro kit!  Come on UPS, I have meat that needs smokin!!

Steven

 

[fpnmf]

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the

WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig
http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-

soflaquer
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html

 

[Bearcarver]

New here and wanted to say thanks to all for the great advise I have found digging through these pages.  Brand new 40" MES and having the "lack of smoke" issue.  Spent 8 days trying different types of wood (chip/pellet/wet/dry) and vent openings (closed/partial/full) and the bottom line is, under 225, this thing does not impart good smoke into the meat.

After some reading I have a 6x8 AMNS and 12 lbs of dust ordered!  I also had read about the retro kit and thought that was for the "older" units.  I just called Masterbuilt and they immediately said they would send an upgraded chip pan that is larger and sits closer to heat element.  Of course from what I have read about Todds invention, I may not need the retro kit!  Come on UPS, I have meat that needs smokin!!

Steven

Yup, you won't need it, but it's good you're getting the retro kit. You paid for a working smoker, so you should get it to the point where it works (ON them). The only time I ever use chip burner is if my AMNS runs out of dust, and I would like another hour or so of smoke. Then I'll throw a couple chips in the chip drawer. If I still want a longer time of smoke, I'll refill the AMNS.

Bear

 

[hkeiner]

I also use the AMNS for smoking in my MES40. It is a great device for doing long smokes especially. However, I do find that it may take a little while for the AMNS to generate smoke at its full potential when first lit, so I usually add 1 or 2 loads of chips to the wood tray when I first start smoking.

Regarding the deficient wood tray, I did  a mod of the existing small wood tray. I removed the extra piece of metal between the tray and the heating element and the wood tray works just fine now. I  just thought I would mention this for anyone that has this problem and doesn't want to or can't replace the small wood tray with the free larger one. The below link describes this mod in more detail.

http://www.smokingmeatforums.com/fo...rade-kit-inspired-mod-with-q-view#post_613078

 

[tjohnson]

Welcome to SMF

and....

Thanks for the order!

Todd

 

[swelland]

Come on Todd... I ordered it last night and it is NOT HERE YET!!  What's going on???

 

[Bearcarver]

Come on Todd... I ordered it last night and it is NOT HERE YET!!  What's going on???

I think he was gonna hand deliver yours.
He didn't know where to deliver it----Ya gotta put where you live (approx) in your profile!

Bear

 

[beer-b-q]

Congrats on the new MES and AMNS...

 

Welcome to SMF, Glad to have you with us.


This is the place to learn, lots of good info and helpful friendly Members.
 

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.
 

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 
 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  


Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.
 

Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa
 

Sign up for Jeff's 5-Day eCourse.   Click Here

Tips For New Members.

1. Go into your profile and Under Location put where you are.
2. City & State or Area & State will do. This will help members when answering your questions.
3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
4. Do Not Post  your other questions and smokes in the Roll Call Forum.
5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
10. A good choice for a remote dual probe thermometer is the Maverick ET-732
11. Remember, We Always Cook by Temperature and NOT BY TIME...
12. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
13. 
    If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
14. 
    If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

 

[swelland]

AMNS arrived today and I just HAD to smoke something... too close to dinner for anything long term, so I fired up the AMNS with a short load of hickory and threw a 1 1/2 in thick sirloin on for 1.25 hours at 225.  Finished of on 500 degree infrared for about a minute and a half on each side...  In 1.5 hr I got more smoke flavor than I have been able to get out of the MES in every previous attempt.  Absolutely amazed by the amount of great smoky flavor from less than 2 inches of burn on the AMNS.  I scooped out the burning dust and saved all the rest for next time!

Thanks Todd for an appropriately named device!

(Not a great picture, but I read somewhere here that if you ain't got a picture...it did not happen! So I shot this with my iphone while fixing my plate!)

Steven

 

[swelland]

realized this was probably in wrong place (forum), but cannot figure out how to delete it?

 

[Bearcarver]

AMNS arrived today and I just HAD to smoke something... too close to dinner for anything long term, so I fired up the AMNS with a short load of hickory and threw a 1 1/2 in thick sirloin on for 1.25 hours at 225.  Finished of on 500 degree infrared for about a minute and a half on each side...  In 1.5 hr I got more smoke flavor than I have been able to get out of the MES in every previous attempt.  Absolutely amazed by the amount of great smoky flavor from less than 2 inches of burn on the AMNS.  I scooped out the burning dust and saved all the rest for next time!

Thanks Todd for an appropriately named device!

(Not a great picture, but I read somewhere here that if you ain't got a picture...it did not happen! So I shot this with my iphone while fixing my plate!)

Steven

Not a great picture????????

LOL---That's an awesome picture, Steven!!

That one even qualifies as a BearView, with flying colors!

"Wrong Place" ????   As far as I'm concerned, you can post a picture like that any place you want !!!!!

Bear

 

[tjohnson]

Bloody Good!

Todd