TomKnollRFV
Master of the Pit
I had to use a hair dryer to kick in my MES on Thanksgiving. <We wanted to use it as a warming oven>. So I mean..keep a hair dryer handy to trick the sensors?
Sorry if you misconstrued my smoker - though to be fair, I did indicate in the second sentence that it is NOT a digital smoker. And yes, as you can see from the photo of the manual, Masterbuilt is also calling analog smokers "MES" - so, maybe your definition of MES applying only to digitals has become too limited?
I wouldnt go by what Masterbuilt says regarding soaking chips, opening vents, how long to smoke, what rub to use, etc etc.Yeah, I'm going by what we have all (on this forum) been calling the Digital Masterbuilt Smokers "MES", and the Analog Smoker "Analog" Smokers for the last 9+ years. Now that Masterbuilt screwed that up, I guess we have to change what we've always called them. Next thing they'll say we have to soak our chips, because Masterbuilt has it in their book.
And then Close the top vent completely on some Smokes because Masterbuilt says to do that.
And I guess put water in the Water Pan for the same reason, even though an MES already has too much Humidity in it.
If people want to go by what Masterbuilt says, I guess we have to change!
It will just make it harder for guys like Me & others to help people, because first we have to figure out what Smoker they actually have.
Then where they live & what the altitude is there. We'll still continue to help, but it makes it more difficult.
Bear
It is actually called a Masterbuilt Electric Smoker. Or MES, and a size or model designation. (30, 40, 35B, ad nausium)
All Masterbuilt cord connected smokers are (drumroll.....) Electric Smokers.
Regardless of an analog, or a digital, controller.
The term MES has been turned into a generic reference by the big box stores and the mis-informed .
The analogs were not referred to as MES when I bought mine 5 years ago .
......
If, because of the region you live in, you feel that wrapping your smoker might help, DO NOT use a "moving blanket".
They aren't rated for it, and are not usually fire resistant.
Instead go down to Harbor Freight and get a nice Welders Blanket, which IS rated for the type of heat you are trying to hold in. Like David uses for his Propane Smoker. Smart, David, right tool for the job....
And Sorry Sonny, that is not "Masterbuilt Electric Smoker", it is actually the name they gave specifically to the Digital units (MES 40 & MES 30)---"Masterbuilt Electric Smokehouse". And the Analog Smokers were not included in the stable of Smokehouse units. So your sarcasm of the Drum roll & everything with a cord being electric has nothing to do with this situation of not All corded smokers are "Smokehouses". Nice Try though.
Makes sense to use a welding blanket if you have one or can get one easily. But as cold as it was, the outside of my smoker did not get warm enough to get even close to combustion temp for the moving blanket, and worked fine
Please refer to this Masterbuilt website link John.
https://www.masterbuilt.com/collections/smokers
I have yet to find anywhere Masterbuilt refers to their Smokers as a Smokehouse.
Not to burst your bubble, but the OP of this thread DID say it was not a digital MES in the first post... we could have avoided all this ...
View attachment 381440
Great, Next time put it next to the "MES", or at least in the same sentence.
When I see the big Bold MES, that's my call to duty to help someone, and I don't like to spend half my time questioning the guy with the problem, on what Smoker he has!!
"Burst your bubble"?? Is that the way you always talk to the people who try to help you?
Now I'm saying "I'm Done" again guys, so quit pulling me back in with Sarcasm & Smart-A$$ remarks.
I think I deserve more respect than "I hate to burst your Bubble".
Bear
Did you really jump into the fray without reading as far as the second sentence of the first post?!?
(and BTW, it is the site that boldfaces MES not the posters...)
Did you really jump into the fray without reading as far as the second sentence of the first post?!?
(and BTW, it is the site that boldfaces MES not the posters...)
And no, I am just not letting myself be called out for using terminology that is actually correct, or be told where I have to put words, or sentences because someone wants "to help" - but wants to help without bothering to read past the first line of a post...
Sheesh... and I thought I was a curmudgeon!
I should have seen it, no matter where it was.
Sorry about that one.
I really love this site. I have learned a lot from many of the great members including Bearcarver. Hopefully I have taught and helped some along the way. I have also always been respectful to everyone’s opinions and comments. That’s why I believe I have achieved the OBTS status here. That being said, the bickering on here pushed me away a couple of years ago. I used to live on this site to the point my wife should have left me. (She probably would have if all of my time didn’t result in great meals) I visited here many times over the last couple years to reference and look up some delicious ideas but I have only participated in a couple threads because of the bickering. I really used to enjoy this place before the bickering. I think everyone needs to put their egos aside and realize we are all here from different parts of the WORLD. Not everyone is going to do everything the same way, nor is everyone going to use the same terminology. However we are all here for the greater good of delicious food. I really wish the moderators would nip these situations sooner. If it turned away someone who loves it, what do you think it would do to a newbie? I hope you all have a great Christmas and a Happy New Year.