new model MES 40" - a few questions

[android]

howdy all, first time poster, lurked for a while around here. been smoking meats for quite a few years with my old charcoal brinkmann with a few mods to keep it running good. i'll keep it, but decided to get an electric smoker for more convenience and cold smoking capabilities. 

anyway, i seasoned and fired up the MES 40 (picked it up from bass pro shops yesterday) for the first time last night and i've never really used wood chips, so that was a first for me. i soaked some apple chips and am not sure if soaking is necessary or not? i tried some dry also the second time i loaded the chips (cherry) and they both smoked OK but the wet ones flared up at one point and scared my wife and i, we thought the element was on fire or something!

so that's one question: wet or dry and does how 'small' the chips are matter? i found some that look more like what you'd line a bird cage (kinda shredded looking) with at wally today and picked those up to try... the others i used last night look more like mulch chips.

second question: it seemed like the chips, once they started going, just pumped a ton of smoke out for a short duration and then there was a lesser stream for a while afterward (not sure exactly how long). so, i'm curious if smoke intensity matters, i've always heard about the 'thin blue stream', but it seemed like a full force white smoke for the first bit, will that negatively affect the taste? and how much smoke is really needed? do i need to refill the tray every hour or so, or is the first and/or second additions of chips enough to get the desired flavor?

thanks in advance for any help.

- andrew

 

[jerry hines]

just took one out of the box myself

 

[s2k9k]

I would seriously consider getting an A-Maze-N Pellet Smoker (AMNPS) MES owners here swear by them. They produce the perfect smoke for up to 10 hours and work great in the electrics. http://www.amazenproducts.com/

 

[jerry hines]

just got off that web site,  looks good   but where does it go, replaces the chip holder?  just put veggie oil in and seasoning it

do i need the retro wood chip holder?

 

[s2k9k]

Here this should keep you busy....but really there is a lot of good info that a lot of people have been using these with great results

http://www.smokingmeatforums.com/search.php?search=amnps+mes

 

[jerry hines]

so what about the new tube thing

 

[android]

i've read all about the AMNPS and am still considering getting one (i probably will at some point).

what I'm really curious about is how the volume of smoke affects the flavor. will too much smoke at one point negatively affect the flavor or is it more the total amount of smoke generated during the process?

 

[hkeiner]

will too much smoke at one point negatively affect the flavor or is it more the total amount of smoke generated during the process

Too thick of smoke at any time, no matter how long or short of time it goes like this, is not good. It can leave a bitter flavor on the surface of the meat. It is better to put just a few chips in the loader at a time until you get a feel for what is sufficient without overdoing it. Too little is better than too much. Filling up the loader completely is almost certainly too much. That is my experience with using the loader/chip tray. It will work fine but it takes some babysitting and experience to know what is enough chips but not too much. The AMNPS is a much better way to generate smoke, as it produces an appropriate steady level of smoke for a long period of time without the 'ups and downs' you can  get using the loader/chip tray.

 

[thoseguys26]

It's TBS, thin blue smoke..and Just the right amount. There's actually times where I light both ends of my AMNZS for certain items I want more smoke. Otherwise it's a perfect amount. I Love my MES, don't get me wrong it's awesome and worth every penny but I might have just made my own smoker if I knew about the AMNZS first. Ha! Let's just say those two items have made everyone I know put orders in for my smoked food.

 

[rocor98]

AMNPS is what gives you better smoke control. One can double the smoke by lighting both ends if one wished .. Some sausages can call for heavy smoke as the skins will be removed ..as in hot dogs .. But most are looking for controlled thin blue smoke .. so you will be lighting one end.

One would presume you had a system with your brinkmann. .. So you have established the level of smoke you want on your food. But for the new readers .. Yes to much smoke and you can get a layer of bitter creosol on your food .. Read all you can about vent placement regardless of what smoker you use in these forms.

The electric smoker is easy to control heat wise , but you still need to establish a level of experience when using wood chips , and must balance the draft with the heat and amount of wood chips you are loading ... Most using MES 40 start the process with always keeping the vent open full and experiment .. This is where the AMNPS comes in as it will usually supply the same level of smoke provided you make a few minor adjustments to the chip loader, wood tray and actual placement in the smoker .. All of this info is covered in the form .. So as you only need it , after you buy an AMNPS , it would be pointless to re post it in this reply..

So with a constant controllable temp and a constant controllable level of smoke from the AMNPS . You just have to deal with the other 100 variables .. But it makes it very easy .. The brinkmann had hot spots that you adjusted for and you had to keep adjusting for temp and generated smoke on a regular basis .. With a calibrated remote and a controlled element providing heat and an AMNPS providing smoke, you can glance at the remote .. increase temp from up to 100 ft away .. So the constant watching is greatly reduced..

Meat placement in the unit, performance under different winds, amount of meat , humidity, water in the water pan or not, and a host of other concerns are still learned from using the unit and making adjustments .. All covered in existing posts in the Form .. The search button is your friend. :-)

Have fun Andrew .. Welcome to the form ...

 

[android]

appreciate the replies. i reckon i'll end up with an AMNPS before long. ;)

 

[deltadude]

Yo Android, welcome to SMF and congrats on your new MES smoker.

Here is a list of tips for new MES owners, hopefully you will find something useful and save you some time or agony.  The tips are at the bottom of the post.
 

 

[android]

thanks again for the replies.

i bought an AMNPS and some pellets (hickory and apple)...

one question about the AMNPS: i read on a thread here that there is no longer a 'rack' on the bottom to set the AMNPS on as with the older model. my question is does it AMNPS need to be suspended with open air access to the bottom to work properly?

thanks again all.

 

[badbob]

I have a MES40 and went straight to the AMNPS....never even tried to use the chip tray. I'm real happy with the results.

 

[chef jimmyj]

thanks again for the replies.

i bought an AMNPS and some pellets (hickory and apple)...

one question about the AMNPS: i read on a thread here that there is no longer a 'rack' on the bottom to set the AMNPS on as with the older model. my question is does it AMNPS need to be suspended with open air access to the bottom to work properly?

thanks again all.

 The AMNPS has a legs in the form of an X on the bottom to allow for air even sitting on the floor. Some where there is a pick were one of the guys took 4 large Paperclips and pulled them open into an S shape to make Hooks. The AMNPS was then suspended on the left side of the Bottom Rack in the Smoker with a Foil Tent on top to protect it from dripping fat. Lots of Air flow and plenty of smoke...JJ