MES 40 Temps to Low

[jdemp1]

Hi

   I just purchased the MES 40 (2011) and am having problems. I did a Beer Can chicken with Apple chips. The unit would not get past 251

degrees and I had it set at 275 deg. I double checked with two different thermometers. Could not get the internal temp of the Chicken past 152 deg in almost 4 hrs. Gave up and finished in oven. It came out OK.

  Now the meat thermo probe that came with unit is accurate to within 2 deg , double checked. I see where lots of people are having problems with the temp regulation on these units. Called factory they were really good, said to return unit for a replacement one at the Sam's Club. Will be getting the up graded smoke chamber from factory, they didn't offer the upgrade I had to complain about the lack of smoke and frequent refilling the chamber with chips.

  Seems a shame to spend 300 bucks and have to do mods to make it work properly. Oh well it is what it is

                              Best   JD

 

[daveomak]

JD, morning.... Let us know how your experience goes.... Were you using the water pan full of water when the low temps occurred ??  If so, try the smoker without water... water might keep the smoker cooler than normal since you can't get water above 212....  you can put "clean play sand" in the pan and cover it with foil to help even out temp swings...  Dave

 

[jdemp1]

Hi Dave

    No I did not have any water in pan. The replacement unit works well and am able to hold to 275. I did a butt 8lbs for the 4th and it worked well with the exception of not hitting 205 it in 14 hrs. I even tried tenting, for over 4hrs, but the highest I got was 188 it. So I went with it at 188it and it came out great nice tender and fell apart.

    Thank you for your reply

                                               JD

 

[daveomak]

JD,... Sometimes I think the 205 rule doesn't apply....  I think 185-190 for say 2 hours allows the meat to break down and pull and be tender.... I cooked a 16# brisket at 200 for 16 hours... the IT was 185 and it fell apart and was juicy... darned  if I know what makes meats tender.. I am beginning to think time is as important if not more important than temp.....  As the line in my signature says... "I am still a dummy, only smarter"....Dave