New MES Temperature Issues. Please help

[B Dub]

Hi All,
I just got a new MES 130B. There's so much info on this site and it sometimes hard to find answers to my questions.

What are some easy fixes/mods/changes to help with my smoker not getting up to temperature?

I have a Thermapro T20 and it is calibrated. It is right on with ice water and boiling water. I also have that AMZN Pellet Tray that is everywhere on this site. It's awesome!!

Problem:
- I set the MES smoker to 275 deg F.
- Put in both Thermapro probes on the top and middle rack
- MES Controller says it is 275 deg but my probes say it is 245 deg

Tried Solutions:
- Called MES customer service and they sent a new control unit even though i said that's not the problem.
- Switched out the control units and still has the incorrect output temperature

Looking to possibly try solutions:
- buy a 316 SS Sheet and put it on the bottom as a heat deflector????
- make some bastardized version of a "re positioned" top vent.
= i.e. get a foil pan. punch a hole in the middle and try to keep it against the inside ceiling of the smoker.

I only paid $150 for this thing so i dont want to dump a whole bunch of money into it.

Please let me know definitive solutions with pictures. I'm too dumb to follow words.

Thanks!
B Dub

 

[Braz]

Sounds to me like your MES temp probe is faulty. However the definitive solution would be to convert it to a PID controlled unit but that would cost maybe more than you want to spend. I went with an Auber PID controller on my 40" MES and couldn't be happier.

 

[Jonok]

Make sure that the thermometer probe is on something rather than just in the air. I have some chunks of 1/2” aluminum bar that I put in to lay the probes on.

Put something on the bottom rack that has thermal mass like a cookie sheet or a pan full of sand when you’re cooking.

I took the chip loader entirely out of mine and replaced it with a smoke/drip system that has about 7 lbs of stainless steel, and my temps are rock steady.

 

[fivetricks]

This is a very common issue with the MES.

Here is a good thread with a thorough discussion and possible workarounds for you :-)

https://www.smokingmeatforums.com/threads/has-anyone-fooled-the-mes-temp-sensor-before.256497/

 

[chopsaw]

I set the MES smoker to 275 deg F.
- Put in both Thermapro probes on the top and middle rack
- MES Controller says it is 275 deg but my probes say it is 245 deg

You need the TP-20 probes as close to the MES sensor as you can get it , to see how close they are .
Is your top vent on the left or right ?

 

[B Dub]

Make sure that the thermometer probe is on something rather than just in the air. I have some chunks of 1/2” aluminum bar that I put in to lay the probes on.

Put something on the bottom rack that has thermal mass like a cookie sheet or a pan full of sand when you’re cooking.

I took the chip loader entirely out of mine and replaced it with a smoke/drip system that has about 7 lbs of stainless steel, and my temps are rock steady.

Could you please post a pic of your setup?

 

[B Dub]

You need the TP-20 probes as close to the MES sensor as you can get it , to see how close they are .
Is your top vent on the left or right ?

I’ll have to try it again this weekend with one probe right next to the sensor. My MES has the sensor in the middle rack-ish area almost in the center width position .

My vent is on the right. Same side as the heating element. Sounds like a big culprit from reading other threads.

To clear things up. I had the top 2 racks filled with wings. Also used the stock wood chip feeder, water pan (only one side is deep), drip pan at the bottom. Basically all of the stock accessories were in.

And both of my probes never saw any temp higher than 245 deg. I don’t remember how close I had the lower probe near the MES sensor.

The top rack probe tip was in the middle left of the top rack.

The wings were not full cooked after 2.5 hrs. Had to finish in kitchen oven.

I’ll take a pic of the probes’ locations once I try to turn it on this weekend.

 

[B Dub]

This is a very common issue with the MES.

Here is a good thread with a thorough discussion and possible workarounds for you :-)

https://www.smokingmeatforums.com/threads/has-anyone-fooled-the-mes-temp-sensor-before.256497/

Thanks! I already dug through that thread last week. My MES is under warranty for at least another 6 months. So didn’t want to drill into stuff just yet. Some of the mods are too intense for me. Adding controllers, I’m too dumb to figure that stuff out.

I just want the enclosure to get to 275 deg. Want it to do what it supposed to do.

Masterbuilt customer service said they don’t “replace” their temp sensor nor the snap sensor (I think that’s what’s near the left side away from the temp sensor).

 

[fivetricks]

Most MES's are not going to achieve 275 with any sort of cool thermal mass in them (e.g. meat). It's not you and it's not your unit in particular, its more of a poor design/build quality thing. That's not to say the mes is without it's uses, but it's never gonna be the best poultry cooker.

When I use mine for hot smoking, I just set it to 275 no matter what I'm cooking and the food is done when it's done. I would say I average about 245 ish in mine as well when it's loaded up. The 30" models only have a 800w element in them which really struggles with a load. The 40' cabinets come with. 1200w element which in my understanding does a much better, though not perfect job of acheiving desired temps under load.

 

[BrianGSDTexoma]

On my 40" I put ceramic tile on the top right side to force the air flow to other side of smoker and my temps are running true now.

 

[B Dub]

Most MES's are not going to achieve 275 with any sort of cool thermal mass in them (e.g. meat). It's not you and it's not your unit in particular, its more of a poor design/build quality thing. That's not to say the mes is without it's uses, but it's never gonna be the best poultry cooker.

When I use mine for hot smoking, I just set it to 275 no matter what I'm cooking and the food is done when it's done. I would say I average about 245 ish in mine as well when it's loaded up. The 30" models only have a 800w element in them which really struggles with a load. The 40' cabinets come with. 1200w element which in my understanding does a much better, though not perfect job of acheiving desired temps under load.

Well that is unfortunate. I was really hoping for the 30" to do wings. I eat a ton of them. Maybe Masterbuilt will refund me for a 40"..... : \

 

[B Dub]

On my 40" I put ceramic tile on the top right side to force the air flow to other side of smoker and my temps are running true now.

I got a 12" X 12" SS Sheet coming in soon. I'll see if that works in the similar position you had yours. Fingers crossed!

 

[Jonok]

As requested, pictures of my setup
From the top
1) rack for smoke generator
2) Smoke generator
3) drip pan
4) temp probe block

I put in a few chunks of my desired smoking wood, bring the smoker up to temp, put in my meat, and come back when the meat is done. Using an inkbird 4 probe at present, but any quality thermometer will do.

I have made a few of these for guys around town, and have since fabricated a drip pan that sits on the bottom rack instead of hanging from the rack holders by water-jetting it to fit with appropriate clearance.

 

[B Dub]

Awesome! Thanks for sharing the clear pics.

 

[B Dub]

When you all talk about an MES Electric 40"....are you talking about the one with the window on the door? or the all black one? my MES 130B looks just like the all black one....just 30"

 

[B Dub]

If Masterbuilt is willing to swap mine out for something else......which one would you guys recommend? This is what they have for Electric SMokers on their site.

I only need it to get to 275 deg. Dont care how long it'll take. I'm game for slow and long cooks.

 

[Jonok]

Pretty sure mine is the 340G
It has a window, legs, and the vent on the left, as you face the smoker.
It had better temp stability out of the box than any of my previous Masterbuilts, but now, it’s pretty much rock-stable. It recovers temp very quickly from door opening. I assume that’s in large part because all of the metal (everything is 22ga or heavier) is heat-soaked, and it just radiantly reheats the chamber very quickly.
I have only had 1 experience where I had difficulty achieving temps (I smoke at 250 as a default unless it’s poultry) and that was in January with below zero temps and 30 mph winds. Eventually, I parked my truck upwind next to the smoker, and it did just fine.