New MES Bluetooth Digital smoker

[smokin papallo]

Hi Bear,

   If you look earlier in this thread Deathgrip and I posted pretty detailed instructions on how we got Masterbuilt to ship us the RF unit for our 2.5. I now have both the bluetooth and RF control unit.

 

[smokin papallo]

Does anyone know if I can use the AMNPS pellets in the slow/cold smoker attachment?

 

[Bearcarver]

 
Hi Bear,

   If you look earlier in this thread Deathgrip and I posted pretty detailed instructions on how we got Masterbuilt to ship us the RF unit for our 2.5. I now have both the bluetooth and RF control unit.

Thanks---I'll see if I can find that.

Bear

 

[Bearcarver]

 
I think I read those, where you mentioned that the temperature on the panel was saying like 900 degrees or something? But if we don't have that issue, should we just ask for the RF attachment outright or would we have to tell a little white lie that our panel is messed up in order to get it? 

I found that discussion, and that's a good question about the "Little White Lie".

You would think we could just buy an RF remote & control that would work with the Gen #2.5 that we have.

Bear

 

[smokin papallo]

Yes, I had no choice. My bluetooth would stay connected but the temp would get stuck and basically stay pegged. Customer service was great about it. You could just tell them the bluetooth is not connecting or staying connected which is basically true. I did have to "guide" her into sending me the RF unit. She was wanting to just send me another BT unit. She used my model # to find the correct RF module as she said they differ depending on where it was manufactured.

 

[candurin]

My BT works pretty well from inside my kitchen and family room. Having said that, what kind of range do you get on the RF remotes?

 

[Bearcarver]

My BT works pretty well from inside my kitchen and family room. Having said that, what kind of range do you get on the RF remotes?

Here's what I posted back in 2010 about the RF Remote's Range:

I tested the remote from where I'm standing while taking this picture (more than 210') from my mailbox to my front porch. The smoker is on the porch, to the left of my American Flag, and the only thing between me & the smoker is the wood porch railing & pickets. I also tested it from my chair in the living room, from the Kitchen, Dining Room, both Bedrooms, The upstairs Loft, the Basement, the Garage, and even from my deck on the other side of the house. I could turn the light in the smoker "on & off" with the remote from any of those places. I would have tested it with a clear shot from 300 feet, because that is how far it's supposed to work, but you can't walk that far in any direction from my house without going into the woods, and that would not be a "clear shot". A distance of 200'+ is fine with me:

View media item 182784

 

[mummel]

Such a nice home Bear.

 

[Bearcarver]

 
Such a nice home Bear.

Thank You Much!

Bear

 

[Bearcarver]

 
So i emailed customer service about this and this was their reply:

"Both the Bluetooth connection and our RF remotes have a range of up to 100 feet. However, that would decrease if there is interference. You can convert your smoker from Bluetooth to the RF remote, but you would need to purchase the control panel and remote. The control panel is typically $49.99 plus shipping and the remotes are $29.99, if you wanted to purchase both those, I can discount them to $19.99 each. If you are interested in placing an order, please let me know."

So I'm not sure if the RF range has been decreased since your review of 200-300 feet Bear, but apparently something is different now since its only 100ft according to CS. Now to decide if its worth $40 to switch to RF....
 

Personally, I wouldn't know why the RF remotes today would have less range than they used to.

Like I said mine worked at 210' of a clear shot, and more than likely good for 300'.

However the important thing was that it worked from every room in my house & on the outside on the opposite side of the house.

My RF Remote never dropped on me, like my Maverick Therms do now & then.

I would bet that the RF remotes are the same as they used to be, but the Customer Service person has no idea of the facts.

I would find a couple guys who have converted from BT to RF, and ask them how good theirs works.

Bear

 

[Bearcarver]

 
I wouldnt be surprised. But now I'm trying to think if spending another $40 on top of everything I've already spent is worth it. Maybe further down the line when I'm thoroughly annoyed with the bluetooth and have more money to spend

I'm in about the same place, except since I got this Gen #2.5  I've been going with only using the controls on the Smoker, and not using any remote.

I like to go out & check how my smoke is doing anyway, and I can see what the temps are with my Mavericks, so to me it's not that big a deal not having a remote at all.

Are they saying that the $49,99 and the $29.99 would be $19.99 each (Total $39.98 plus shipping)??? Sounds like a good deal.

Bear

 

[Bearcarver]

 
Seems like it. And while I agree that it's awesome they are offering that discount, I'm still stuck on the fact that I'd have to pay some more right now. Might wait a while and see how much i really dislike the Bluetooth. I've only used it for the seasoning process so far. Gonna try it out with some actual smoking and see.

I agree---And I've been doing without any Remote for about a year & a half.

The only reason I'm even considering it is because the price aint bad.

I'll probably at least wait awhile, if I ever get one.

Bear

 

[mummel]

Get the Mav hands down. Way worth it.

 

[arkansas smoker]

What a thread!  I just finished reading all of the posts and learned a lot.  It took me almost 3 days!  I appreciate everyone that contributed.

I am doing my first smoke in my 40" BT smoker and seem to have the same issue as some of you.  The smoker keeps a nice steady temp as long as the door is shut.  I set it on 225 and it cycles between 220-230 which to me seems pretty good.  However, when I open the door to spritz my ribs and shut it, the chamber temp will climb as high as 285 before it starts coming back down to the set point of 225.  I have to change the chamber temp to something low, like 160, until the temp drops back down to ~225, then I change the set point back to 225 and everything is good again.

Why doesn't the controller sense the externally high temperature sooner than 280+ degrees before it starts coming back down?

 

[dennispfaff]

I have the same smoker. Last weekend I smoked a rack of ribs, set the temp at 225, apple juice in the water pan, and took 'em out 5 and 1/2 hours later. Turned out great. Didn't bother with opening the door and spraying. I know the temps fluctuate when opening and closing the door.
Remember to routinely clean the two sensors on the rear wall.
Dennis

 

[arkansas smoker]

I have the same smoker. Last weekend I smoked a rack of ribs, set the temp at 225, apple juice in the water pan, and took 'em out 5 and 1/2 hours later. Turned out great. Didn't bother with opening the door and spraying. I know the temps fluctuate when opening and closing the door.
Remember to routinely clean the two sensors on the rear wall.
Dennis

I was expecting the temp to drop after opening the door but not go 50 degrees over when I shut it.  It surprised me.

I have read that many folks don't use anything in the water pan.  Do you use the water pan for all of your smokes or just ribs?

Also, mine have been in 6 hours and I'm just starting to see some bone.  How much bone should show before taking them off?

 

[dennispfaff]

To be honest, I am not the best or most experienced to ask about smoking ribs. I have tried the 3-2-1, and wrapping, etc,, but after reading some other posts on this forum where they have gone "naked", I decided to try it that way. I filled 2 rows of Apple pellets and hust left it alone. In the past I did not put water in the pan, but this time I did and we were happy how they turned out. I think they were St. Louis ribs from Costco that my wife purchased.
Dennis

 

[arkansas smoker]

I never had any luck smoking ribs on my Oklahoma Joe so I just stuck with butts, briskets and chickens.  I'm hoping I'll get better at smoking ribs with the electric.  I also am smoking them naked and so far, they still look juicy and dripping with juice.  They look like they will be good.  I'm gonna have to experiment a LOT more :)

Appreciate the feedback Dennis.

 

[remsr]

If I was doing yard work, or working in my garage I would be out of range, but in either family room upper, or lower, the kitchen, or our bed room on the 3ed floor I am in range.
I simply plan my smokes around those issues.
Randy,

 

[dr k]

What a thread!  I just finished reading all of the posts and learned a lot.  It took me almost 3 days!  I appreciate everyone that contributed.

I am doing my first smoke in my 40" BT smoker and seem to have the same issue as some of you.  The smoker keeps a nice steady temp as long as the door is shut.  I set it on 225 and it cycles between 220-230 which to me seems pretty good.  However, when I open the door to spritz my ribs and shut it, the chamber temp will climb as high as 285 before it starts coming back down to the set point of 225.  I have to change the chamber temp to something low, like 160, until the temp drops back down to ~225, then I change the set point back to 225 and everything is good again.

Why doesn't the controller sense the externally high temperature sooner than 280+ degrees before it starts coming back down?

With all the metal from the chip tube, loader, tray etc. over the heating element they radiate heat after the sensor finally turns of the element, raising the heat past the set point. The temp drops and the sensor calls for heat and it's blocked by all the metal, having the temp coast below the set point. Whenever you open the door and your set point is 225*F you need to reset to like 215*F so it shuts off and coasts up to 225*F then rest the controller to 225*F to eliminate the initial massive over shoot when you close the door.
-Kurt