Novice with issues maintaining temp above 200*

[overland]

Hi Guys, been lurking a bit and reading a lil when i can. First time smoker owner.

Mrs picked up an MES (i know what that means now!) 20070712 through QVC a few months back, i have used it a few times now on ribs, a pork shoulder and today i'm doing a boneless porkloin for dinner. Since new i have had an issue with keeping temps above 200* once the meat is inserted into the unit.. it'll do 300* on medium but once food is installed i cant get up to 225 on high.

Originally i figured it was the cold ambient temps but today is much milder and i'm still experiencing this.

Is this common with this model and should i just accept this as something i need to work with?

My apologies if this has been covered to death, just point me where i should be reading up.

Thank..

John

 

[smokinhusker]

I have a 2 yr old MES 40 and from the beginning it has always run cooler than what the set digital temp is, but I've never had a problem like yours. The temp will drop when you open the door but it always recovers. Are you relying on the digital readout for the temp of the chamber or do you have a separate thermometer in there? Do you have the water pan in it and anything in the pan? Do you have the vent wide open? 

I see this is your first post, would you mind dropping by Roll Call  and introducing yourself so we can give you a proper SMF Welcome?

Thanks!

Alesia

 

[overland]

Alesia, i'll drop in and do a proper introduction.

My unit  has no digital temp, it's the needle gauge on door. I also use the meat thermo inside monitoring internal temp.

I do use the water tray, with water about 3/4 full. Wet chips for about 1 hour, and a small tray on middle rack to catch juices. Only vent is a ~1" hole in upper rear corner which has no provisions to dampen.

Eventually it got up to 225 and maybe a tad higher after 3 hours or so, on high.

Dinner turned out ok, it just puzzles me that i have to crank it up so high to maintain temp.

 

[daveomak]

Get rid of the water.....  You can't get water over 212 degrees .... won't happen....  at 212 it sucks up BTU's trying to reach a boil..... 

Dave

 

[overland]

Thanks for the suggestion Dave.. i experimented with your advice yesterday. Started with water and cut back as my Boston Butt smoked, eventually i got to the point of no water but adding just a bit of apple juice to the drip pan below till it hit 180 and i wrapped it up.

It did add a few degrees to the box temp most notably once wrapped. However, i think the true culprit dawned on me... the 50' cord from the side of house to the front porch where the smoker sits. I'll remedy that asap..

14hrs on my first Boston Butt yesterday, looking fwd to dinner tonight. Looking at mixing recipe's now.