MES temp variations

[bc taster]

I have a 30" and a 40" MES.  Both have hot and cold spots through out the boxes.  This is just the nature of the beasts.  

While cleaning incubators, it occurred  to me the fan inside circulates the air to keeps temps consistent everywhere in the incubator.  Has any one tried putting a small fan inside a MES?  Not thinking a tornado turbo blaster.  Just a small one that moves a few cubic feet per hour.  

Bill 

 

[SmokinAl]

I think that sounds like a real good idea!

If you try it, please let us know the results.

Al

 

[daveomak]

 

[bc taster]

I did a test run today.  The results are favorable.  A small fan helps.  Here's how it went down.

Probe 1 in a foil wad on the shelf over a dry water pan.

Probe 2 in a foil wad on 2nd shelf down.

Oven thermometer on 2nd shelf close to the door.

A 2" x 2", 24v fan powered by 12v hanging just below 2nd shelf about 4" from left side.

Temp set to 150. After 30 min all reading were within 9 deg.  At 1 hr readings within 5 deg.

Raised temp to 235.  After 30 min, readings within 4 deg of target except probe 1.

At 1 hr, readings within 3 deg of target except probe 1.

The area over the dry water pan seems to be about 10 - 12 deg cooler.

About 40 min after temp increase I added a large handful of wood chips.  After 5 min I had smoke like never before.  It didn't just drift around inside the box.  A slow vortex formed, swirling smoke all around then out the vent.  It was impressive. 

Keep in mind that no food was in the box.  That test starts tomorrow about 6 pm.  I'll cook all night (with my little fan) for an event at 3 pm Thursday.  I'll give you a report on Friday or Saturday.

Bill

 

[bc taster]

The results are in.  The fan worked great.  It moved the smoke around nicely so there was no stale smell.  The temps seemed to hold more steady and even throughout the box.  

I put 4 butts in.  1 on each shelf.  A temp probe in each.  Fan was hanging between rungs of 2nd shelf about 2.5" from left side blowing to the right.  Apple wood chips in, control set to 235 and one last check of every thing.  

Started cook at 6:30 pm Wed.  Meat temps came up slowly and evenly.  Normally, about every 3 hr., I have to move the meat around from cold spots to hot spots so it all finishes at the same time.  Not so this time.  Meat stayed in its original place throughout the cook.  Temps were always within a few deg. of each other.  About 2:30 am, all four butts reached 165-169.  Covered each with foil.  About 4:00 everything stalled at 179 deg.  Stayed there about 1.5 hours.  Meat finished at 7:30 am.  Top:196, 2nd:197, 3rd:196, bottom:195.  I couldn't be happier.

I think this needs some more tests so if anyone out there tries and its a success, we could be onto something good here.  Anybody interested?

Bill

PS  Sorry no pictures.  I don't even own a camera or a cell phone.

 

[daveomak]

WOW !!!  That's awesome...  Great test and the results were probably better than you hoped for...  

 

[perfectsmokebbq]

Man I would love to see some pics of that! You need to borrow someone's camera phone. That's awesome great job

 

[wild west]

This sounds promising. I can't see the fan lasting long being exposed to the smoke though.

 

[bc taster]

Thanks guys.

The results were much better than I expected.  I think it still needs lots of testing.  Maybe on some baby backs on Sunday.  

The fan does have smoke deposit on it but it should clean up pretty good.  If not, I'll just replace it.  They're cheap.  2 doz for under $20 from Hong Kong.

I think Santa is bringing me some kind of flip phone for Christmas.  I don't know why.  I haven't needed one for 68 yrs.  Maybe it will take pictures. Then I'll have to learn how to use it.  Then take the pictures.  Then get them into the computer and onto the forum. Oh, now I'm so confused.  I need some pulled pork to ease my mind.  

Again, Thanks for your support and encouragement.  

Bill

 

[dr k]

 
Thanks guys.

The results were much better than I expected.  I think it still needs lots of testing.  Maybe on some baby backs on Sunday.  

The fan does have smoke deposit on it but it should clean up pretty good.  If not, I'll just replace it.  They're cheap.  2 doz for under $20 from Hong Kong.

I think Santa is bringing me some kind of flip phone for Christmas.  I don't know why.  I haven't needed one for 68 yrs.  Maybe it will take pictures. Then I'll have to learn how to use it.  Then take the pictures.  Then get them into the computer and onto the forum. Oh, now I'm so confused.  I need some pulled pork to ease my mind.  

Again, Thanks for your support and encouragement.  

Bill

Or a pin hole in the side of the smoker that the shaft connecting the prop to the motor can go through so the prop is inside the smoker and the motor is outside.

-Kurt