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MES 40 - Troubleshoot cause of temp reading on display higher than actual temps

Bearcarver

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I didn't read the 10 pages of this thread so if this was said, my apologies.

I had the same issue when I bought mine and Masterbuilt sent me a new control module and heating element to fix the issue.

Sent from my SAMSUNG-SM-G935A using Tapatalk
Yes if the heat control problems are beyond their expected ranges they will replace the control unit.

However I believe their book says normal swing temps are  + or -  15°, so that's a 30° swing being expected.

I usually just set mine so that the average temp throughout the cycle falls near the Temp I want to Smoke at.

Bear

Bear
 

browneyesvictim

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What would you do?

First let me explain... I had been using an older Weber Style 32908 Digital Remote Thermometer for a long time but recently upgraded to a dual probe Maverick 733. The Weber remote was limited on what it can do, and not designed for monitoring pit temps so I never watched pit temps accurately and regularly until now. I knew my Masterbuilt temps were off 15+ degrees- running on the hotter side, so I just set the MB to desired temp to pre-heat while the AMNPS got going good, then lowered it 15 degrees and put the meat and the Amazen in.

Now... Im watching much more closely at what it is actually doing. This time I was smoking a Pastrami and had a desired temperature of 300' so 290+ should be close enough for what I want to do, right? So I cranked the MB up to the max 275' and lit the AMNPS as it warmed up. 275' came and I put in the meat and Amazen. I drop both the temp probes of the Mav down the vent- 1 near the top and 2 near the bottom just to watch temp variations of the smoker.

About an hour later:


...And it stayed around those temps within 10 degrees top-bottom throughout the whole smoke!

While I would like to be close to accurate for the convenience, I also wish the MES was meant to actually smoke at this high of a temperature for certain smokes like this. So... before I go complaining to Masterbuilt... I am debating whether I would prefer the achievement of the higher temps over the accuracy of the unit.

What would you do?
 

dr k

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What would you do?

First let me explain... I had been using an older Weber Style 32908 Digital Remote Thermometer for a long time but recently upgraded to a dual probe Maverick 733. The Weber remote was limited on what it can do, and not designed for monitoring pit temps so I never watched pit temps accurately and regularly until now. I knew my Masterbuilt temps were off 15+ degrees- running on the hotter side, so I just set the MB to desired temp to pre-heat while the AMNPS got going good, then lowered it 15 degrees and put the meat and the Amazen in.

Now... Im watching much more closely at what it is actually doing. This time I was smoking a Pastrami and had a desired temperature of 300' so 290+ should be close enough for what I want to do, right? So I cranked the MB up to the max 275' and lit the AMNPS as it warmed up. 275' came and I put in the meat and Amazen. I drop both the temp probes of the Mav down the vent- 1 near the top and 2 near the bottom just to watch temp variations of the smoker.

About an hour later:


...And it stayed around those temps within 10 degrees top-bottom throughout the whole smoke!

While I would like to be close to accurate for the convenience, I also wish the MES was meant to actually smoke at this high of a temperature for certain smokes like this. So... before I go complaining to Masterbuilt... I am debating whether I would prefer the achievement of the higher temps over the accuracy of the unit.

What would you do?
The dime sized emergency button sensor on the back wall of the Mes is suppose to shut down the smoker a little over 300*F.  It's good you can get up and over the max 275*F.  Some are the opposite and can't get to 275*F. I would stick with the achievement of the higher temps.  I'm not sure if the emergency temp switch trips if it will reset itself after cooling or if it needs to be replaced.

-Kurt 
 

Bearcarver

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I don't think the Emergency sensor is supposed to kill it at a little over 300°, but I could be wrong.

I had one that went to 332°, and it didn't shut off. I think it might be some higher than 300°.

If it was me, I'd keep that one Browneyes has & just never set it high enough to go over 300° to be safe.

Bear
 

dr k

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I don't think the Emergency sensor is supposed to kill it at a little over 300°, but I could be wrong.

I had one that went to 332°, and it didn't shut off. I think it might be some higher than 300°.

If it was me, I'd keep that one Browneyes has & just never set it high enough to go over 300° to be safe.

Bear
Your right about that sensor needing to be a bit higher from reports when the sensor was activated.  The surface of the sensor has 150*C on it so that's where I got 302*F.  It must be forgiving.  Do you know if these reset after cooling down or need to be replaced once activated?

-Kurt
 

Bearcarver

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Your right about that sensor needing to be a bit higher from reports when the sensor was activated.  The surface of the sensor has 150*C on it so that's where I got 302*F.  It must be forgiving.  Do you know if these reset after cooling down or need to be replaced once activated?

-Kurt
I would only be guessing on that, Kurt.

I know that even a good working MES can easily coast more than 25° or even up to 40°, after shutting off at 275°, after a straight run from 70° to 275°.

That's why I wrote that thread about avoiding big over-runs, by setting the control 20° or so lower, and then bumping it up after it stops rising.

Bear
 

brickguy221

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I would only be guessing on that, Kurt.

I know that even a good working MES can easily coast more than 25° or even up to 40°, after shutting off at 275°, after a straight run from 70° to 275°.

That's why I wrote that thread about avoiding big over-runs, by setting the control 20° or so lower, and then bumping it up after it stops rising.

Bear
I set mine 10* lower then bump it up. Works perfect on my 2.5 MES.
 

sundown farms

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Sigmo - I bow to your hard work and knowledge. For me the built in sensor and read out is only relied on as a relative indication of where the individual grates might be. I use a Thermoworks Chefalarm's air probe on the grate with the most important piece of meat (if there is more than one being smoked) and set the MES to get the temp at the meat to where I want to cook.I usually cook on the third grate from the top (MES 40 Gen 2.5) and on the back side of the meat it can be 10-15 degrees less than the sensor and between the meat and the glass door 20-25 degrees.

Your experimentation and analysis is what I once wished I could have done.  But, now I like worrying only about the temp at the meat and set the MES to whatever it needs to be to get the meat location like I want it. Thanks again for the testing effort and especially the extreme effort to write it up.
 

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