Problems with mes 40!!! Plus Q view

[smoken11b]

Ok guys first off I was going out to check on my Boston butt, and I noticed this leak in the window and you can see where the heat has damaged it and smoke is leaking out a little. Is this normal? And my wood chips are catching on fire!(I didnt soak them)

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• smoken11b
• Dec 31, 2012

This is what I'm smoking today!!!!!

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• smoken11b
• Dec 31, 2012

I put the Boston butt on at about 5am this morning and right now as of 9:00am it is already at 160• internal temp! Is this normal? And last weekend when I cooked the brisket it never stalled either.

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• smoken11b
• Dec 31, 2012

I need input ASAP as this smoke is going on right now and I need to know if I need to change anything!

 

[smoken11b]

Also this is the third time I used the smoker, and I have it set to 225. The Boston butt weight about 6lbs.

 

[old sarge]

I have a Cookshack and smoke leaks around the top of the door consistently.  I have been told it is normal (no gaskets just a compression fit) and that it would seal up with time.  Well, it has slowed a little since April 2012, but I am considering it the nature of the beast.

Regarding the damage you are showing, I would suspect that you need to call Masterbuilt. I have never used a Masterbuilt but I would be very annoyed/concerned over what looks like the window separating from the door.  I am confident that as the day progresses more users of this smoker will respond with experienced answers.

The butt looks real good.

Good luck.

 

[ldrus]

Your smoker is running hotter then the controle say it is I have a mes 30 and use a seperate therm for inside temp and yet another one for meat temp.

 

[ldrus]

The leak and separation is nor normal. I would contact mes they will replace your door they are a great company

 

[tjohnson]

Agree 100%

Call Customer Support immediately and tell them your concerns

Is the foam in the door expanding or was if a flaw from the factory?

Todd

 

[lu1847]

Are your wood chips catching on fire with the door closed? Or are you noticing a flare up when you open the door.? About the stall don't worry that's normal. You should if you can use another temp probe just to see how it jives with the MES. Hope it helps.

 

[deltadude]

Smoken11b, a little leakage around the door seal in one or two small spots is normal.  You can mod the gasket and make it so it doesn't leak but the money spent & time are not worth it.  The seal around the door window is another thing,  that does look like expanded insulation, if you haven't noticed it before then something isn't right, thus like others before me said, call Masterbuilt.  They will most likely send you a new door.

The MES built in thermometers are not very accurate, you really should have another digital extended probe to keep tabs on cooking temp.  Even if you used a analog oven dial type and had to crack the door open to read it would be better than nothing.  Many MES owners here at SMF use the Maverick 732, consider buying it from Todd at his amaz n products site advertized in the right column on this forum.

 

[smoken11b]

Well I'm just going to take the mes40 and exchange it for a new one next week! But so far everything is coming out perfect!!!! The ribs still have a couple hours, but the pork butt ( it ended up stalling at about 167*) came off looking nice. I forgot to take pics before I took it off so it broke a little. Will post pics of the ribs when they are done.

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• smoken11b
• Dec 31, 2012

 

[ldrus]

Im hungry now!

 

[old sarge]

Alls well that ends well.  Good looking butt.

 

[roadkill cafe]

The butt looks really good. Nice job!!!

 

[smoken11b]

The butt after being pulled.

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• smoken11b
• Dec 31, 2012

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• smoken11b
• Dec 31, 2012

And the ribs came out perfect as well. Everybody is going crazy about how good everything is including my homemade potato salad and baked beans!!!!

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• smoken11b
• Dec 31, 2012

 

[old sarge]

Those ribs look great; good pullback from the bone. Did you do anything special?

 

[kathrynn]

:drool:

 

[smoken11b]

3-2-1 but I did like 3-1-2 with my home made rub and sauce.

 

[smoken11b]

And I mist them about every hour with a mix of apple juice, Worcestershire, and bud light.

 

[old sarge]

Very nice indeed. 

 

[gotarace]

I had the exact same problem with the door on my 40 and Masterbuilt sent me a new door right away. Have the serial number and model number from the back of your smoker handy as they will ask you for these numbers when you contact them.

Len

 

[smoken11b]

You know I never had Boston butt pulled pork, but now I think I'm going to cook one every week that stuff was really good!!! A bunch of people were saying to foil it when it hits the stall but I wouldn't. It will stay juicy even if you don't foil it and it comes out with a awesome bark. Beef was always my favorite meat but not no more!!!!

On a side note I'm just going to take my mes40 back to sames and exchange it for another one since I'm still in the 90 day grace periode.