Thank you! I appreciate the help!Hi there and welcome!
They are basically the same unit.
The MB20072618 is the 40" (larger) unit.
The MB20073119 is the 30" (smaller) unit.
I would go with the larger 40" unit MB20072618. It is better to have more space and to be able to do a whole brisket or whole rack of ribs if you like with the bigger unit. I hope this info helps :)
I have a work program that would allow me to purchase with points either a MB20072618 or a MB20073119 (MES 130G)View attachment 406141 View attachment 406142 . I can't find much about the MB20073119, but it looks like a hybrid. Is one better than the other beside size wise? The MB20073119 is about 8 inches short and 4 inches narrower.
Can anybody shed light on this for me?
Its difficult to find these at a good price in Australia thats not online - I've read through this thread and it seems like the only way to figure out what version is to see it in person.
Is there anyway based on the model #?
Thanks for the info.That link you posted takes me to a Gen #2 MES. Not Great. I can tell because there is no vent on top. This means the top vent is on the top of the left side-wall. The only Model they ever did that with was the "Early" Gen #2 units. I remember because those who got those units had trouble with backdrafting through that side vent. So then they moved that vent from the side to the top left. But that unit still has the problem with the slanted drip plate in the bottom, with the little water pan hanging from it.
Thanks for the info.
That model came on a limited sale which saved me about $100 usd so I pulled the trigged as I dont have much choice down under anyway.
The good news is that it is a late gen 2 with the exhaust on the top left side.
Can you explain why you feel the slanted drip tray is bad? I know its regarding the temps but I read the thread and must have missed the why.
There are also times that it is so thick I cant even see the grates. After a 15 minutes it does calm down to seam like nothing is going on but then I can just see TBS.
I do have one but I cant seam to keep the thing going. After about 5-10 minutes it out...In my opinion the amount of smoke I can see through your door window is right at the Max.
Any more than that is Too Much. If you're getting times where you can't see the grates, that's too much:
Light smoke for many hours is a Good thing.
Heavy smoke for even a short time can be a Bad Thing.
I would recommend and Amazing Smoker (Tray for at Low Altitudes) and (Tube for High Altitudes).
An MES matched with an AMNPS is a Thing of Beauty, and a Match made in Smoker's Heaven.
I do have one but I cant seam to keep the thing going. After about 5-10 minutes it out...
Thanks for all the info, I will give it a try on the next smoke.Your Pellets must be Dry.
Put however many you want in---about 3 hours per row.
Fill it to about 1/4" to 3/8" from the top of the walls.
Light one end with a propane torch for Pellets----Butane for lighting Dust.
Let it burn until the flame goes out, then blow on that area until it flames up again.
Then do the same again, blowing down & in to build up the red burning cigar-like cherry.
Keep doing this off and on for at least 20 minutes.
Then let the flame go out one more time & put it in the MES.
I would put it on the bottom rack all the way to the right, just above the chip dumper hole, and pull the dumper out about 3" to allow air flow past your AMNPS. If it burns too good, push the dumper back in.
BTW: If you get it lit right, after awhile it will be burning so good you couldn't stop it if you wanted to. You would have to separate the burning pellets from the non-burning pellets, and they would finally go out in 20 minutes to a half hour.
Thanks for all the info, I will give it a try on the next smoke.
Is the water pan and drip try dishwasher safe?
So i ended up getting the revision MES 2.5 (top left vent) and on the first smoke did a whole chicken, a whole barramundi and a couple of salt brined mackrels - everything turned out great.
Followed Bears initial burn in test for the MES heat cycling by using a slightly lower temp. For the first heat cycle it goes 4-5 degrees higher than the preset temp but then stabilises to within 1-2 degrees of what i set (celsius!), so im pretty happy. The meat probe seems to match within 1 degree my other probe, although its a much slower getting the final reading.
My only complaint with this so far is the smoke generation - seems like after the first 1 or 2 wood chip drops you have to open the machine and empty the ash as it probably doesnt conduct the heat well enough?
I did a picanha last weekend and added crushed bits of charcoal to the chip pan which seemed to help with more consistent smoke generation, but it seems like ill have to get an AMAZE soon. Just not sure how/where it would fit in a 30' version 2.5.
View attachment 412013
Er oops. Yeah it's a later model gen #2?
so many revisions gets confusing!
Cool thanks for the tips. I'll see how it goes and progress towards that as I get better.
I have no baseline yet other than the chip loader doesn't work as well, or for as long as they suggest.