Temp changes after foiling

[tromaron]

I'm noticing a weird thing with my MES 40.  Not hard to deal with, but I'm just wondering if anyone knows why this is happening.  When I'm smoking meat I get the temp set & it stays nice & consistent.  Then once I wrap the meat in foil, I have to turn the temp up 30 degrees just to maintain the same temp.  Any ideas?

 

[chef jimmyj]

Just a guess but Foiled Racks can block good circulation. I recently smoked 4 full racks of Spares in the MES. I then Foiled them and placed 2 racks on each of the 2nd and 3rd shelves. I stuck a pan of ABT's up top. The temp dropped and I had to bump 20* to stay at 230*F. I have the same deal if I use a drip pan any bigger than 9" X 13". I want to test if a piece of Dryer Duct or an empty Juice can over the top vent will cause a better draft to increase convection...JJ

 

[deltadude]

If you have two remote probes set one above and one below the foiled packets of meat, should give you a little better idea of what is happening. 

How confident are you that your MES recovered enough to return to your set temps, after you foiled and opened the hatch?

 

[tromaron]

If you have two remote probes set one above and one below the foiled packets of meat, should give you a little better idea of what is happening. 

How confident are you that your MES recovered enough to return to your set temps, after you foiled and opened the hatch?

 I'll have to try a second probe next time.  It should have had plenty of time to recover.  I waited a full hour before bumping the temp up.  Not a big problem, just seems weird that it would change so drastically just from foiling.

 

[deltadude]

We tend to get a bit technical, multiple probes, remote thermometers, digital controls,  it's just cooking. 

 

[scarbelly]

We tend to get a bit technical, multiple probes, remote thermometers, digital controls,  it's just cooking. 

 

[JckDanls 07]

LOL.. some of my family members call it "Internet Cooking"

 

[oldschoolbbq]

Looking again , Huh?