2nd MES and still having temp problems

[mlrtym44]

ok the heat probs have been put into the MES.  I have one probe on the bottom rack beside the water tray.  I have the other probe on the top shelf.  The probe provided with the unit is still on the side in its holder.

 

[mlrtym44]

ok here are the current readings

LED is at 240

Unit meat probe is 150

Hanging thermo on top shelf is about 150

meat probe 1 by water pan is 224

meat probe on top shelf is 226

It is starting to look like the unit probe is obviously way off, and my cheap oven rack hanging thermo is reading off also.  I thought that thing would have been more correct....

 

[mlrtym44]

LED is at 280

Unit meat probe is 195

Hanging thermo on top shelf is about 210

meat probe 1 by water pan is 262

meat probe on top shelf is 259

current temps

 

[mlrtym44]

well it seems to me everything but my new probes are reading wrong.  go figure.  I guess that is why these things are so important.  I guess i might to buy another one of these so i can watch internal temps and meat temps.  looks like i can't really rely on anything else....

 

[mlrtym44]

just out of curiosity.  Is there a more reliable unit out there?  I know it would probably cost more....

 

[les3176]

most all stock thremos are off,i havent found one yet that is spot on,,,i would not trust a stock one in my life.i think you will always have hot and cold spots thats the fun of it,trying to work them out!!

 

[mlrtym44]

 Anoyther thing - the cheap Chinese thermostat, or thermistor or whatever it is sits in the upper left corner of your unit. If the heat from the element is allowed to "flow" unobstructed up the back wall, that thermostat will be hotter than other parts of the chamber, and will turn off the unit before you have achieved accurate temps. Try some tin foil on a lower tray pushed up against the back wall to restrict the heat flow and make the heat flow towards the door of the unit. You may find that will help!

Ok I tried the foil trick like you suggested and now the temps are.

LED is at 275

Unit meat probe is 235

Hanging thermo on top shelf is about 250

meat probe 1 by water pan is 280

meat probe on top shelf is 281

This seems to work very well.  Thanks you!

 

[mlrtym44]

Well now that this is all done I will be smoking a couple pork butts tomorrow!!Thanks all for the help!  I wonder if the old unit might have been ok now???  Oh well I got a better one now anyway!!

 

[viper]

120 VAC

10A

1200 Watts

60 HZ

Model number 20070211

Yep, that element has some balls for such a small cabinet and should heat up VERY quickly.  If it indeed does not, you have issues.  See if the element gets red hot.  Also if the thing stops heating, see if the red heat light is on, on the LED display unit.  You may actually have a control unit that is not working right and now allowing it to heat up properly. 

 

[eman]

Had an MES for more than 3 years and i set mine f`or  275° it cooks at 235°

 You won't get it to max out

I put a thermometer in mine and itll break 300*, so mine will.

maybe the new ones will ? I don't understand how it can break 300° if the digital panel maxs out at 275°

or do the new ones have a higher top end than the old ones?

 

 

[Bearcarver]

Had an MES for more than 3 years and i set mine f`or  275° it cooks at 235°

 You won't get it to max out

I put a thermometer in mine and itll break 300*, so mine will.

maybe the new ones will ? I don't understand how it can break 300° if the digital panel maxs out at 275°

or do the new ones have a higher top end than the old ones?

 

My new one does too.

Set at 275˚:

Element shuts off at 275˚, but the heat in smoker coasts up to over 300˚, before it starts to come down again.

Once the unit levels off, it usually only coasts upward about 2 or 3 degrees, but if you make a big upwards temp change (20˚ or more), it's not unusual for it to coast 10˚ or 20˚ after the element shuts off.

Bear

 

[ringodad]

I've had a lot of fun with mine watching the effect of the "heat surge" and the cooling cycle. The one thing I can say for sure is - it's different every time, based on weather conditions, mass in the smoker, etc. I do tend to see a pretty wide swing  as well from my set temp when the heat is on and off. Plus or minus 10-20 degrees is quite normal for me, except when it's at freezing or below and that seems to tamp down the high and low spikes. Of course, I'm a sausage guy, so I'm trying to hold temp ranges from 120-160 degrees. The fun time is to just be out there, preferably with a beverage, watching the unit. After a couple of on/off cycles you can pretty well predict what you're working with in regards to temp control.