New MES Bluetooth Digital smoker

[Bearcarver]

 
Gen 2.5 success Smoked a 16 lb butt over night got up added a rack of spares and 4 Chicken breast, mixed up a double batch of wicked beans and filled up the smoker. This unit performs better than my Gen 1 or gen 2 ever did. the blue tooth works great but only to about 25 - 30 feet, all the temps are a lot closer to the readings than either of my previous units,  1st smoke A+.

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Wow, you gave it a workout !!

I knew you'd love it. Mine holds closer temps than my Gen #1 too (without my deflector plate in the Gen #1).

I don't have anything to use with the "Bluetooth", so I just use the on smoker controls.

Bear

 

[remsr]

The only MES I can compair my gen 2.5 40" to is my neighbors gen 1 30" which was my inspiration for buying my gen2.5 40". He has had his for 5 years, he useses it a lot and it has never failed him. The only reason I went with the 40" is more space and the ability to do full rib racks and full uncut packers. My only regret is that I did't get one with a window, but I am going to get another one with a window. They do work well font't they?
I love my WSM 22.5" but I only use it for smoke then transfer to the MES and I never use it for the things that only take a sort while like chicken, burgers, and ribs if I am only doing one or two racks.
Randy,

 

[markjh]

Sorry if it's been answered, but I couldn't find it...I'm looking to purchase a 2.5 40", but would greatly prefer one with 6 racks (or expandable to 6). I can't find one though...looks like Amazon, Home Depot, Walmart, Sam's are all just 4 racks. Is there a certain retailer that carries the 6 rack version?

Cabelas has what I believe is a gen 2 that is expandable to 6.

Thanks a lot.

 

[smokingearl]

I know Bass Pro sells them. Sportsmans Warehouse, Cabelas, Google search for MES 40 Smoker Elite.

 

[candurin]

Here's all differences from what I recall (and my notes from over a year ago):

Masterbuilt 40" BT (Gen 2.5)

20070115 - SS (stainless steel exterior), glass window, 4 shelves

20070215 - Sam's club, SS, Glass, 4 Shelves, with stand

20070315 - Bass Pro shops, SS, Glass, 6 shelves

20070615 - Bass Pro Shop, SS, Glass, 6 shelves, stand, gloves, cover

IK-552046 (sorry, don't know master built model number) - this is the Cabela's version with all black case (no glass) and 6 shelves

So, Bass Pro and Cabela's are your choices for units with 6 shelves.

 

[candurin]

Added the side shelf to my smoker:  http://www.smokingmeatforums.com/t/248022/mes-30-side-shelf/22#post_1578641

 

[fjmcm]

I bought a new 40 inch bluetooth, I got it at Sams, $329 have seen it for $400+ It has glass door and 4 shelves all I ever need, How do I like it, It's okay, temp varies  10 degrees low from my mavrick 732, I'm still in a learning curve, 

 

[Bearcarver]

 
I bought a new 40 inch bluetooth, I got it at Sams, $329 have seen it for $400+ It has glass door and 4 shelves all I ever need, How do I like it, It's okay, temp varies  10 degrees low from my mavrick 732, I'm still in a learning curve, 

Yeah---Very few MES readouts are the same as the Maverick.

Just put your Maverick Smoker probe a few inches from the meat, and adjust your MES control up or down to make that Maverick Smoker Temp read what you want to smoke the meat at. Since the Maverick is easy to check for accuracy (Boil Test), that is the one you want to believe.

Plus you can move that Maverick Probe to where the meat is, and you can't do that with the MES sensor on the back wall of the Smoker.

Bear

 

[fjmcm]

Yes I did a boil test on the maverick it's on the money and I have been doing just that, putting my maverick by the meat and good to go

 

[Bearcarver]

 
Yes I did a boil test on the maverick it's on the money and I have been doing just that, putting my maverick by the meat and good to go

 

 

I like to keep the Maverick probe about 3" from the meat, to keep the cold meat from causing a false reading.(especially early in the Smoke)

Bear

 

[mummel]

Go by the Maverick.  Ive stopped using the MES probe. 

 

[swamptrout]

I'm not getting any smoke on my MES 30" Bluetooth model at lower temps (225) anyone else have this problem?

 

[candurin]

Are you using wood chips in the tray? Filled water/drip pan (creating excess humidity)? Soaked wood?

Give us some more details...

 

[Bearcarver]

I'm not getting any smoke on my MES 30" Bluetooth model at lower temps (225) anyone else have this problem?

We could go on & on & on explaining how the chip drawer may be too far from the heating element, or you are probably soaking your chips (a No-No), or other things, but even if you get the chip burner working as good as it possibly can, it's not what you need.

I have not used my MES Chip burner in 6 years.

The only good way to go is an AMNPS.

Here ya go:

http://www.amazenproducts.com/product_p/amnps5x8.htm

Bear

 

[candurin]

As always, I find myself in Bear's camp.

Never used the chip smoker in any MES I've owned. Always used my AMPS and never had a bad smoke. Some meat choices left a bit to be desired, but always perfect smoke.

Hope you all had an enjoyable 4th! We've been eating brisket since 2pm...

 

[bionicbeast]

Hey guys, first time smoker here. This thread and Bear's posts have been a Godsend for a greenhorn smoker like myself. Almost bought a 2nd gen the other day, thankfully it didnt work out. Got home and read all the research on the different generations and let out a sigh of relief. I'm now thinking about getting the 40" Gen 2.5 from Sam's Club for $329. What I wanted to ask was I see everyone talking about the AMNPS system, but I was wondering is if I get the additional Masterbuilt cold smoking extension, would that serve the same purpose as the AMNPS? Just want to be able to smoke simple things without filling the wood chip tray every 45 min, which seems to be the number 1 complaint about these units, and the cold smoker seems to solve that problem. So wanted to get all of you opinions on it. Thank you!

 

[candurin]

Not the same thing. The cold smoker attachment allows you to generate smoke externally from the smoker, so that the actual "burning" of the wood does not cause an increase in temperature inside the smoker (which would happen if the wood was kept in the internal tray).

AMPS significantly eases the process of generating TBS (thin blue smoke) by allowing the use of wood pellets or dust.

I don't think anyone (myself included) would ever NOT use our AMPS with any electric MES smoker.

There's a caveat... I don't believe the AMPS fits inside the master built cold smoker attachment. You'd be better off with a mailbox mod (there are many threads that go into a lot of detail), which allow you to use your AMPS outside the MES.

The cold smoker would not prevent tending to wood chips every 45 minutes, but the AMPS would allow you to keep the smoke flowing for up to 12 hours (my max is 14 hours) without so much as even looking at it.

 

[remsr]

I have both and both work well. The cold smoker tends to be a bit messy but produces good quality smoke for about 6 hours and longer if you turn it off once it gets to smoking and crack the ash drawer a bit for draft to keep it smoldering like the AMPS. I have many different flavors of wood chips avalible to me so I use the cold smoker a lot. I like the AMPS because it's easy, clean and produces good clean smoke but I am limited to what ever pellets are avalible. I have the 12" AMPS tube as well for smoking on my grills. I can order some interesting pellets for the AMPS but I don't like ordering anything and go for what's avalible in stores.
As far as smoking goes, with the exception of cold smoking I have never smoked anything over 6 hours.
Randy,

 

[bionicbeast]

Thanks for the replies guys!

Candurin: From what masterbuilt advertises, the cold smoker attachment can be used separately from the heater to cold smoke foods like cheese and salmon without heating them but it also can be used together with the regular electric heater so you can have the smoke coming in from the cold smoker while the food is also being cooked at temperature, and it grants an extra 6 hours of smoke, so thats why you wouldnt need to tend the chips every 45 min because it holds much more wood. So from what I understood this would essentially be the same as using the stock tiny wood ship tray but with a much larger capacity.

Randy: thanks for the insight! So the cold smoker and AMPS can essentially serve the same purpose right? I just felt the cold smoker was easier because you load the chips, flip the switch and youre good, whereas AMPS looked like it had a bit more of a process with the use of a torch and whatnot. Also you brought up a question I was wondering about when you said you wouldnt need 6 hours of smoke. The smoking and the cooking are two separate processes and must be used in conjunction to achieve great food correct? So you only smoke the meat for the first hour or so and then turn off the smoke and just let the MES cook it the rest of the way? As I said earlier and my title on this site states, total newbie here so I appreciate the help :)

 

[Bearcarver]

 
Thanks for the replies guys!

Candurin: From what masterbuilt advertises, the cold smoker attachment can be used separately from the heater to cold smoke foods like cheese and salmon without heating them but it also can be used together with the regular electric heater so you can have the smoke coming in from the cold smoker while the food is also being cooked at temperature, and it grants an extra 6 hours of smoke, so thats why you wouldnt need to tend the chips every 45 min because it holds much more wood. So from what I understood this would essentially be the same as using the stock tiny wood ship tray but with a much larger capacity.

Randy: thanks for the insight! So the cold smoker and AMPS can essentially serve the same purpose right? I just felt the cold smoker was easier because you load the chips, flip the switch and youre good, whereas AMPS looked like it had a bit more of a process with the use of a torch and whatnot. Also you brought up a question I was wondering about when you said you wouldnt need 6 hours of smoke. The smoking and the cooking are two separate processes and must be used in conjunction to achieve great food correct? So you only smoke the meat for the first hour or so and then turn off the smoke and just let the MES cook it the rest of the way? As I said earlier and my title on this site states, total newbie here so I appreciate the help :)

Only Smoke for the first Hour???

I put smoke on my meat the whole time it's in the smoker, unless it's during the foiled stage, or the first hour or so getting a pellicle.

Bear