MES Peculiarities

[jjowsey69]

So it's been a little over two years since I started with the MES 30. Still love the unit and I've overcome some of it's shortcomings, but I'm still wondering why it always seems to take longer than the recipe says. If something says 6 hours at this temp, it will always be an hour or two more. Barring anything I may be doing wrong, do you find the electric smokers in general just take longer? Trying to figure out if it's me. I can deal with the trade off of the simplicity I just thought I'd ask.

 

[smokerjim]

Do you have a independent thermometer to check actual temp inside smoker, these units factory thermometers are known to be off, you might think your smoking at 250 degrees but it really might be 225.

 

[jjowsey69]

Using a multiple probe thermo pro. Definitely don't rely on the internal therm.

 

[Astralogics]

Using a multiple probe thermo pro. Definitely don't rely on the internal therm.

It could also just be the size/shape of the meat.

Example: two briskets could both be 12lbs, but one may be slightly thicker, therefore the thicker one will take longer to cook.

This is also why we all live by the "Meat is done when it's done" rule. There's no surefire way of telling how long a cook will be, and the times listed on recipes are typically just a general estimate.

 

[chef k-dude]

I have an MES30 digital and haven't noticed this kind of problem. I just got a Thermapro multi probe so I will definitely be eyeballing box temp, etc. in the future.

One thing that can be helpful is making notes. There may not be much of a "recipe" for a smoked butt for instance, but if you keep recipes organized, create one for stuff even like a butt, or ribs, etc. and try to remember to note how many hours and minutes per pound things take to cook. It gives you a solid footing down the road for knowing when to start something and when you can expect stuff to finish based on the size and weight of what the product is. People have been cooking "per pound" for a long time.

Also realize that all recipes are not created equal and until you have repeated stuff yourself you cant be sure. We tend to get a lot of recipes off the web these days and we automatically trust them, but who's to say someone posting a "recipe" for a pork butt smoke wasn't themselves using incorrect temps (telling you 250 but their box was actually at 265 and they may not have even known it...accurately) and typos are a thing too. There could just be bad info.

 

[Fueling Around]

All great replies
Are you opening the door excessively? Electric units are slow to recover

 

[Winterrider]

As mentioned, extra thermometer, keep the door closed, and out of the wind. Wind is my worst enemy even over cold temps and I have my 40 wrapped with reflextic and welding blanket.

 

[JLinza]

All great replies
Are you opening the door excessively? Electric units are slow to recover

All great replies & MES are notorious for not being accurate. But this ^ is so true. I think there is a big difference in recovery time between real fire & heating element. My MES always took longer especially if I was opening the door.

 

[jjowsey69]

Thanks for all the insights. Like I said, it's not going to dissuade me from using the unit was just looking for input. It's done when it's done. Thanks as always.

 

[chopsaw]

The original directions for my MES 30 said to preheat for and hour @ 275 . Then set your temp and start smoking .
I always preheat mine . Gets everything warmed up and reflecting , instead of absorbing .
I also keep the door closed / lids shut on all my smokers .

If using the stock controller , and cook temp is set to 250 , your most likely cooking around 225 .

 

[chef k-dude]

I dont have another smoker to compare to...I always thought my MES recovered pretty quickly!

I always prepared for checking temps, make sure I have a heat glove or something to grab the grate with to slide it out and the Thermapen open and ready. Check and close as fast as possible. No "lollygagging"!

Of course the temp probe, I learned over time on my MES30 is accurate within one degree of my Thermapen, so there is no need for frequent opening (I have a new multi-probe unit to try now).

As they say, "your mileage may vary". I've read several folks who say their MES is not accurate at all.

 

[normanaj]

There are a couple of mods that can be done to the MES that can make it a much better cooker than it is out of the box.PID controller and mailbox mod are something to consider in the future.

 

[smokerjim]

Not sure if your using water in your pan, wouldn't use any liquid. maybe that can have a cooling effect on your meat. Just a thought.

 

[dr k]

Since it's an electric oven and if no PID controller to come in for a landing at set temp the OEM stock controller is an on/off controller with the hysteresis of shutting off at set temp and coasting to several degrees higher as the chip housing and element keep radiating heat before the temp falls to one degree below set temp to turn on the controller, then the element gets heated and heats the chip burner assembly as the temp keep diving and starts rising. So the mean through the middle of the peaks and valleys is you average temp. Since I use the mailbox mod with my Mes 30 and 40 both have exposed elements with a faster response. I don't cook on the bottom rack since that's where my disposable drip pans are and I cook 275* set on the OEM Mes 30 controller most of the time. It gets close to that temp since the controller works well but use a PID for the Mes 40. You may want to bump the heat higher if you don't have it maxed. Sometimes a chunk of wood in the chip tray right on the heating element if I can find a piece with a flat bottom. I don't preheat this way so I make sure I get smoke with the hysteresis of the on/off OEM controller on short burger cooks etc.