MES Model 20070411: Questions, Manual Is Lacking

[weathertom]

I just got a new 30" MES Model 20070411 yesterday, and although I can figure out the basics of how to use it, the manual is awfully thin and doesn't go into much detail. One quick question I have is regarding the water tray. I'm new to smoking, but from what I've seen/read there may be times when one does not want to "wet" smoke. The manual suggests, but doesn't state explicitly, that although the water tray must always be inside the unit, it doesn't necessarily need to have water or liquid inside of it (allowing for dry smoking, which I've seen recommended for certain recipes). So, is this correct? Also, the manual suggests that wood chips should not be soaked for this particular model, which I'm interpreting to mean that they can simply be placed inside the unit dry/as is. Is this correct? Finally, I've read just about every possible opinion when it comes to the vent on top of the unit. The manual mentions it should be opened for things such as fish and jerky, but doesn't say what should really be done with it with respect to what I think most people would be cooking most of the time (pork, beef, chicken). What I've read online has just confused me, since I can't find a consistent answer as to what works best (some say to keep it closed to keep the smoke in, yet others say to open it up to create more smoke and less condensation). Like many things, I'd guess the truth is in between and varies based on what one is smoking, but it sure would be nice if there were some basic guidelines to use as a starting point, then obviously one would learn from experience and fine tune as they go along.

Basically, I'm just curious if anyone not only knows the answers to these very basic questions, but also if there is anywhere that one can find a better guide to using this smoker (since the manual is seriously lacking when it comes to information/advice on how best to use it). Thanks for any help anyone can offer.

 

[garyinmd]

I just got a new 30" MES Model 20070411 yesterday, and although I can figure out the basics of how to use it, the manual is awfully thin and doesn't go into much detail. One quick question I have is regarding the water tray. I'm new to smoking, but from what I've seen/read there may be times when one does not want to "wet" smoke. The manual suggests, but doesn't state explicitly, that although the water tray must always be inside the unit, it doesn't necessarily need to have water or liquid inside of it (allowing for dry smoking, which I've seen recommended for certain recipes). So, is this correct? The water pan needs to be installed when using the MES but does not have to have anything in it.  I have the MES 30 and only use liquid for certain items.  I have put water in the pan and covered it with tin foil, this acts like a heat sink but does not allow the water to evaporate.  Either way use tin foil with makes clean up a breeze.  

Also, the manual suggests that wood chips should not be soaked for this particular model, which I'm interpreting to mean that they can simply be placed inside the unit dry/as is. Is this correct? I have read many posts on this site and have no final opinion on the soaking of wood chips.  I bought a AMNPS and sawdust/pellets to solve the smoke problem, have not used the wood tray since.  

Finally, I've read just about every possible opinion when it comes to the vent on top of the unit. The manual mentions it should be opened for things such as fish and jerky, but doesn't say what should really be done with it with respect to what I think most people would be cooking most of the time (pork, beef, chicken). What I've read online has just confused me, since I can't find a consistent answer as to what works best (some say to keep it closed to keep the smoke in, yet others say to open it up to create more smoke and less condensation). Like many things, I'd guess the truth is in between and varies based on what one is smoking, but it sure would be nice if there were some basic guidelines to use as a starting point, then obviously one would learn from experience and fine tune as they go along.  My personal opinion, I run the vent between 1/2 to full open all the time.  Only go down to 1/2 if I am trying to get the internal temp back up after having opened the door.  The MES's don't seem to breath all that good anyway so I do not think you will want to close it all the way.  You are correct in the statement the truth is in between, you will just need to play around, take good notes when you are smoking for reference.

Basically, I'm just curious if anyone not only knows the answers to these very basic questions, but also if there is anywhere that one can find a better guide to using this smoker (since the manual is seriously lacking when it comes to information/advice on how best to use it). Thanks for any help anyone can offer.  I know of no other guide for these units, use the site to get some idea's, again take good notes and it will all fall into place after awhile.

My wife just bought me the same unit at Sam's for fathers day, seasoned it last night and will smoke a brisket this Sunday.  I have had the MES 30 for years and it still works great, wanted the 40 for the extra room.  GOOD LUCK AND REMEMBER TO HAVE FUN.

Gary

 

[daveomak]

I just got a new 30" MES Model 20070411 yesterday, and although I can figure out the basics of how to use it, the manual is awfully thin and doesn't go into much detail. One quick question I have is regarding the water tray. I'm new to smoking, but from what I've seen/read there may be times when one does not want to "wet" smoke. The manual suggests, but doesn't state explicitly, that although the water tray must always be inside the unit, it doesn't necessarily need to have water or liquid inside of it (allowing for dry smoking, which I've seen recommended for certain recipes). So, is this correct?

Yes and also sand can be used as a thermal mass to even out temp swings, covered with foil to keep it clean...

Also, the manual suggests that wood chips should not be soaked for this particular model, which I'm interpreting to mean that they can simply be placed inside the unit dry/as is. Is this correct?

Yes, wetting chips just defeats the purpose of getting them to smoke... they have to dry first to smoke...

Finally, I've read just about every possible opinion when it comes to the vent on top of the unit. The manual mentions it should be opened for things such as fish and jerky, but doesn't say what should really be done with it with respect to what I think most people would be cooking most of the time (pork, beef, chicken).

While smoke is being applied, the vent should be open for circulation and to let the moisture out... Butts, roasts, sausage, briskets all have their own recipes for cooking/smoking so there is no set rule.. 

What I've read online has just confused me, since I can't find a consistent answer as to what works best (some say to keep it closed to keep the smoke in, yet others say to open it up to create more smoke and less condensation).

After enough smoke has been applied to a butt, for instance, I will partially close the top vent as the meat gets to a finishing temp for pulling.... 

Like many things, I'd guess the truth is in between and varies based on what one is smoking, but it sure would be nice if there were some basic guidelines to use as a starting point, then obviously one would learn from experience and fine tune as they go along.

Basically, I'm just curious if anyone not only knows the answers to these very basic questions, but also if there is anywhere that one can find a better guide to using this smoker (since the manual is seriously lacking when it comes to information/advice on how best to use it). Thanks for any help anyone can offer.

Everyone who smokes food has their own personal methods for every different type of product... Sausage, pulled pork, brisket, chicken, ribs etc....  Trying different recipes, making notes, adjusting for your personal preference is all part of the game... If you want to make "pulled pork" for instance, read many recipes, ask specific questions about making pulled pork....  Sorry if this sounds like I'm passing the buck.... There are just too many combinations to generalize an answer...  If it's pulled pork you want to make, the members here will help you make the best pulled pork they can... Then we can help you with brisket etc.....  

We are here to help....    Dave

 

[weathertom]

Thanks for the reply, your advice will undoubtedly come in helpful as I work with this thing. One thing I've quickly taken note of on the forum is that I'll likely want to get an AMNPS at some point (perhaps sooner rather than later once I see how well this MES generates smoke on its own via the chip tray).

 

[chef jimmyj]

After reading most of the MES posts I found the only time people close the vent is to keep Bugs out. I go 100% open all the time and when you get the AMNPS, you will find you need the draft to suck fresh air in to keep the Pelets burning.The wood chips need to be dry as Dave mentioned, the wood won't smoke until it dries out anyway. The whole " Always Soak Your Chips " thing really comes from the Charcoal burning Guys watching their Chips burst into flames as soon as they hit the Coals. Also if you add more than about 12 chips,(1/4C), you may find Flames Puffing out of the Chip Loader. Scared the heck out of me on my first smoke, thought the New machine was defective! Good luck...JJ

 

[weathertom]

Thanks for the info. I'm guessing I'll play things by ear and learn with time, but it certainly seems like the damper should be at least half open most of the time based on what I've seen (and like you mention, if the AMNPS is used having it open more would make sense). One other thing that isn't quite clear to me is if/when/how much to baste/mop things when using the MES, since I've read lots of posts saying to pretty much leave the door closed unless it absolutely needs to be opened. It would seem that using water or another liquid in the water bowl would help accomplish the moistening if needed (although I don't know that it would do much with respect to flavor, since only the water would be evaporating). Any thoughts?