New owner, what should I read?

[Mark W]

Hi everyone, I just bought a new MES 130B from Lowes. I have been smoking with the cheap Brinkman Electric smoker where you can't adjust the heat for about 5 years. Been thinking about upgrading for a long time. When I saw the $150 price at Lowe's yesterday, I jumped.

I noticed there are not any pinned "New person read this" threads on this forum. If anyone can guide me as to what I should read here to learn quickly, I would appreciate it. I do mostly chicken and ribs at this point. Kind of afraid to try brisket. It seems that the main thing MES people have issue with is the MES not making enough smoke. Should I go ahead and order that Amazon chip tray now? I guess maybe the best thing might be to just try the smoker first before buying anything. Anyway, any advice anyone has to a new owner (including getting a different model, haven't opened it yet), I would appreciate it! Thanks.

 

[6GRILLZNTN]

Use the search feature. That should give all sorts of info. People with your smoker will surely chime in at some point.

 

[dr k]

This forum and the electric smokers forum are mostly Mes. The 30" Mes are tiny so if you don't think you'll out grow it, then keep it but if you do one rack smokes a lot like I do it's nice to have a bigger rack to fit whole slabs of ribs and whole packer briskets. Plus, the 1200 watt element in the 40 vs the 800 in the 30. People that used both sizes have more info on the heating difference if any.

 

[Mark W]

Use the search feature. That should give all sorts of info. People with your smoker will surely chime in at some point.

Thanks, I have been searching here. But if people could point me to any threads that they think are helpful, that would be great. For example, this one seems to very helpful. https://www.smokingmeatforums.com/threads/masterbuilt-smokers-bear’s-thoughts-findings.235820/
Anyone have any good suggestions about temperature/probe setups that won't break the bank? I drilled a hole in my Brinkman to install an analog thermometer, do many people do that with their MES?

 

[daveomak]

Creating consistent smoke, in an electric, can be a problem....
Todd Johnson of... https://www.amazenproducts.com/ .. whom is a member here, created a smoke generator that is awesome... https://www.amazenproducts.com/product_p/amnps5x8.htm .... works the best in MES smokers... it can be put inside the smoker to the left of the element.... It can be used in a cardboard box while camping.. anywhere really..
Or, years ago, Pops developed the idea of using a mailbox, outside the smoker, to cold smoke stuff....
Here is my application...
..... ...... ....
Someone noted, by adding legs, there was better air flow and the AMNPS burned better...
The upper hole in the door, helps to stop recirculating smoke, which is low in oxygen..

There's a lot more to learn.. This, I think, is the big deal.... Dave

 

[Mark W]

Creating consistent smoke, in an electric, can be a problem....
Todd Johnson of... https://www.amazenproducts.com/ .. whom is a member here, created a smoke generator that is awesome... https://www.amazenproducts.com/product_p/amnps5x8.htm .... works the best in MES smokers... it can be put inside the smoker to the left of the element.... It can be used in a cardboard box while camping.. anywhere really..
Or, years ago, Pops developed the idea of using a mailbox, outside the smoker, to cold smoke stuff....
Here is my application...
.....View attachment 396435...... View attachment 396436 ....
Someone noted, by adding legs, there was better air flow and the AMNPS burned better...
The upper hole in the door, helps to stop recirculating smoke, which is low in oxygen..

There's a lot more to learn.. This, I think, is the big deal.... Dave

Thanks very much for that. I saw some people mentioning that there was a tube version of the AMNPS? Should I just get the one that you linked?

 

[jcam222]

I highly recommend you check out Bearcarvers step by steps. He’s smoked every thing once and many things many times :) He takes the type to lay them all out step by step.

 

[jokensmoken]

Hi everyone, I just bought a new MES 130B from Lowes. I have been smoking with the cheap Brinkman Electric smoker where you can't adjust the heat for about 5 years. Been thinking about upgrading for a long time. When I saw the $150 price at Lowe's yesterday, I jumped.

I noticed there are not any pinned "New person read this" threads on this forum. If anyone can guide me as to what I should read here to learn quickly, I would appreciate it. I do mostly chicken and ribs at this point. Kind of afraid to try brisket. It seems that the main thing MES people have issue with is the MES not making enough smoke. Should I go ahead and order that Amazon chip tray now? I guess maybe the best thing might be to just try the smoker first before buying anything. Anyway, any advice anyone has to a new owner (including getting a different model, haven't opened it yet), I would appreciate it! Thanks.

bearcarvers "step by steps..
He uses a mes 30 and has many exceptional step by step posts...start to finish steps with recipies, times, temps ect for a lot of different meats.
I wont say bear is the only mes expert here but he is highly regarded.
Walt

 

[daveomak]

Thanks very much for that. I saw some people mentioning that there was a tube version of the AMNPS? Should I just get the one that you linked?

For the MES electric smokers, the tube is HUGE and puts out too much smoke for the small smoking chamber.. The tube was basically designed, by Todd, to use at higher altitude and in propane smokers....
Yes, I would recommend the AMNPS... Todd has sales often... subscribe to his mailing list and view his face book page for discounts and sales also..
He has free shipping periodically and over $49 it's free.... BIG DEAL ....
I've been making "pellet dust" from pellets and using the dust in the AMNPS.... burns much cooler and emits less smoke for putting a subtle smoke flavor on stuff... I've even been mixing flavors of dust to smoke stuff...

 

[Winterrider]

For thermometer, I would recommend either thermpro TP 20 for a 2 probe unit or inkbird if you want a 4 probe. maverick 732 or 733 are also good units but more difficult to program for high/ low settings

 

[jokensmoken]

I really like the inkbird IRF 4S remote 4 probe thermo...super simple to use...quite accurate...has great range...has rechargeable batteries... has both high and low temp alarms...runs about $75 bucks on amazon, but keep on eye here on the forum because they run sales frequently.
I liked my first one so much I got a second to use with my other cooking equipment.
Inkbird also has the same unit in a 2 probe model that sells for about $50.00 (I think)

 

[wbf610]

Thanks, I have been searching here. But if people could point me to any threads that they think are helpful, that would be great. For example, this one seems to very helpful. https://www.smokingmeatforums.com/threads/masterbuilt-smokers-bear’s-thoughts-findings.235820/
Anyone have any good suggestions about temperature/probe setups that won't break the bank? I drilled a hole in my Brinkman to install an analog thermometer, do many people do that with their MES?

Was going to say look up Bearcarver posts, but others got you covered with that.

 

[uncle eddie]

Pick a meat - then search for it on the forums. There will be MES30 and MES40 replies to just about every thread.

Good luck.

Also - prime your smoker well. I think they recommend something like an hour or 2...go longer and crank up the heat. I also would open the door all the way for a minute or so every 30 minutes to let any "new smell" out.

 

[GaryHibbert]

I've been using a MES 30 for years and love it. When it comes to info on a MES, Bearcarver is the man to listen to-he won't steer you wrong. Check his list of MES models against your serial number and it will give you a good idea if that model is a good one or not.
I would definitely recommend Todd's pellet tray, the AMNPS. It's really simple to mod a MES with and AMNPS and a mailbox to use as a smoke unit. I use a Smoke digital therm with mine, Thermowork's Smoke--MES therms are notoriously inaccurate. Two other things to remember: always leave your top vent wide open, and don't bother adding water to the water bowl. I just filled mine with sand and foiled it over to keep the sand clean.
A lot of the forums have a "Sticky", which is an info article on cooking that meat. Read them, and you'll learn a lot.
As previously mentioned, Bearcarver's Step by Steps are an invaluable source of information on just about everything you can smoke. Don't be afraid to ask questions. Everybody on this forum is more than happy to help a fellow smoker (new or old) whenever they have a problem or want to try something new.
And remember.......smoking is supposed to be a pleasant, relaxing hobby. So don't sweat the little things. Relax and enjoy the time spent sitting by your smoker. Even if the meat doesn't come out exactly like you wanted it, it is still usually good eating. On the other hand, I don't think there's a member here who hasn't had a total fail at least once. They just try again.
Gary

 

[Mark W]

... Two other things to remember: always leave your top vent wide open, and don't bother adding water to the water bowl. I just filled mine with sand and foiled it over to keep the sand clean.
...
Gary

Thanks to everyone for all of the helpful suggestions. Gary, are the two things you mention above really always the case? Are there no conditions where you would want some kind of liquid in the water bowl, or want the top vent closed some?

 

[uncle eddie]

No liquid is every used in my MES40. No need to. I just wrap the water pan and use it as a drip pan. Some fill the water pan with sand to get a huge heat mass in the smoker so the heat will recover faster if you open/close the door. I personally have not found that to be necessary - maybe I don't peek at the meat as much ha-ha.

The smokers that do not have a regulated heat source need the use of a water pan more than the smoky ovens that we have.

Also - I find the meats taste better (in my opinion) with no water in the water pan. Think of it this way - when you bake a turkey in the oven inside your home - do you put a pan of water in the oven with the turkey - no - same difference here.

 

[Mark W]

No liquid is every used in my MES40. No need to. I just wrap the water pan and use it as a drip pan. Some fill the water pan with sand to get a huge heat mass in the smoker so the heat will recover faster if you open/close the door. I personally have not found that to be necessary - maybe I don't peek at the meat as much ha-ha.

The smokers that do not have a regulated heat source need the use of a water pan more than the smoky ovens that we have.

Also - I find the meats taste better (in my opinion) with no water in the water pan. Think of it this way - when you bake a turkey in the oven inside your home - do you put a pan of water in the oven with the turkey - no - same difference here.

Thanks. How about the top vent? Do you always leave yours wide open too?

 

[SecondHandSmoker]

Welcome to SMF.

As you have discoved, SMF is full of folks with great knowledge and recipes to boot.

You should also check out this site run by some guy named Jeff. https://www.smoking-meat.com/

Seriously, I find myself going back to Jeff's site often for refreshers due to me suffering from chronic CRS.

 

[GaryHibbert]

Mark, I ALWAYS leave the top vent wide open. Since I never used it, I just removed the vent plate completely. I run my digital therm probes through the vent hole. A MES is so air tight that next to no moisture escapes from the cook chamber--its basically a tightly sealed oven. So you don't have to add water. You want a steady flow of fresh smoke entering the cook chamber, and a steady flow of stale smoke exiting. Makes the food taste a whole lot better. The last thing you want is to close the top vent down and keep stale smoke in with the meat.
Gary

 

[wbf610]

Hi everyone, I just bought a new MES 130B from Lowes. I have been smoking with the cheap Brinkman Electric smoker where you can't adjust the heat for about 5 years. Been thinking about upgrading for a long time. When I saw the $150 price at Lowe's yesterday, I jumped.

I noticed there are not any pinned "New person read this" threads on this forum. If anyone can guide me as to what I should read here to learn quickly, I would appreciate it. I do mostly chicken and ribs at this point. Kind of afraid to try brisket. It seems that the main thing MES people have issue with is the MES not making enough smoke. Should I go ahead and order that Amazon chip tray now? I guess maybe the best thing might be to just try the smoker first before buying anything. Anyway, any advice anyone has to a new owner (including getting a different model, haven't opened it yet), I would appreciate it! Thanks.

Try the five day ecourse

https://www.smokingmeatforums.com/forums/5-day-smoking-basics-ecourse.127/