Quick question about my MES smoker.

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Not sure, but I know it's not the poor Gen 2 model like I have. Heck of a deal. Sure Bear will be in soon and get ya squared away.
 
Ya, I just want to make sure I know what to look for in problems and past experiences with this model. Little bit different then my old smoker I had for 13 years. But i'm excited to starting smoking in it now. I had Brinkmann horizontal barrel style smoker with offset smoker for 13 years. weather and use its falling apart and goes through a lot of consumables (wood and charcoal) just to smoke something. Thanksgiving turkey cost about $40 in consumables just smoke a $12 turkey. Rust holes through the bottom of the firebox I dont have much control in airflow and temperature so it burns up wood quickly leaving me to baby sit it constantly. This new MES smoker should really cut cost of consumables down with either smoking with wood pellets or using the standard wood chips. $6 bag of wood chips is a lot cheaper then a $20 bag of wood chunks or logs. most smoking's I go through a large bag of wood chunks and most of a bag of charcoal with my old Brinkmann smoker.

Right now I'm seasoning the new smoker with its 3 hour burn in so its ready to go for next weekend when I have a 4 day weekend. Going to be trying out some beef ribs, some pork shoulder roasts and some salmon fillets. Already got the 5"x8" A MAZE N pellet smoker tray for longer smokes and 12" tube for shorter ones. I've read that pellet smoking in the MES is the way to go for most people. Also been reading the a lot of you guys dont put any water or liquids in the water try of the MES. something about it messes with the temperature inside?? Is there a difference in taste or tenderness of meat smoking with or with out water (or apple or pineapple juice) in the tray?
 
Is there a difference in taste or tenderness of meat smoking with or with out water (or apple or pineapple juice) in the tray?

It sure does!
It makes the tray smell and taste a whole lot better!

I've never felt any need to put anything but heat, meat, and smoke in my smokers.
The "water pan" does make a good heat and smoke spreader when used dry.
But that is about all it is good for to me.

You're doin fine.
Have you got the most important of BBQ safety items?
You need a Cooler, Ice, and Beer. It is important in case you burn a finger.
Wives do not understand the importance of Beer when Bar-B-Queing, But it is a Safety concern.
The Ice Cold Beer, can or bottle, takes the heat out of the burned area. And the Beer anesthetizes from the inside out.
Very important item! You need to apply the anesthetic properties before an incident occurs.
One of the funnest parts about burning meat.
 
Is there a difference in taste or tenderness of meat smoking with or with out water (or apple or pineapple juice) in the tray?
MES holds enough moisture , that you won't want to add any more to the pan . Just wrap it in foil for easy clean up .
 
I bought a MES 140S smoker from Sportsman Warehouse black friday deal online. Paid $179 for it. Yes nearly half off. Is the MES 140S the model that everyone refers to as the generation 1 MES 40? Is this the one that Bear refers in his thread as the desired generation 1 MES 40 smoker to get?

Smoker model number is MB21072618
This one.
https://www.sportsmanswarehouse.com...oductDetail/Smokers/prod99999055737/cat101724
It's the Gen 1 40 hybrid modern Gen 1 with a gen 1 left side latch door, top rear controller, top right rear vent and the gen 2.5 chip housing/burner and two tier water pan. The pics of the racks look like they come with 2 more elevated racks that rest on the regular racks for more shelf space. Nice!
 
As you have already read, the smoker tube does put out more smoke than the tray. For that reason I chose accordingly. I personally have better luck burning dust in my tray rather than pellets. I have had the pellets go out on me a few times in my mailbox mod.
Good luck with your new Toy...
 
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