Creating the ideal set up for the MES 30in

Discussion in 'Masterbuilt Electric Smoker (MES) Owners' started by texasjason, Jul 8, 2015.

  1. texasjason

    texasjason Fire Starter

    Hello all,

    I've been reading through all the posts on setting up the MES. Bear in mind this is my first time using a smoker.  I've done a few test runs on my unit just as is straight from the box.  One was a pork loin and the other a rack of baby backs.  The pork was decent and ribs were ok, I'd say about a 6.5/10.  A long way to go.

    Anyway, my question is what is the ideal set up?  I know a lot of this is personal preference.  But from what I am seeing, how does this set up sound:

    -Add sand into the water pan to control temperature swings

    -Get the amps and pellets and remove the chip tray completely and pull out the chip loader a half inch or so

    -better monitor of the temperature through another electronic thermometer (I think one was called a Maverick although will have to go back and re-read some posts)

    Not sure I'm quite ready to go the mailbox route just yet but that does look pretty cool.  Also, do you all use a separate water/liquid pan if the pan that came with the unit is filled with sand?  Sounds like some use the liquid pan and some don't. 

    Anything else that I am missing?  I suppose the rest is up to me-getting the rub right to my liking, times/temps, the wrapping/no wrapping, etc.  Trial and error. 

    Thank you!
  2. tropics

    tropics Smoking Guru SMF Premier Member

    All of it sounds good,I would not add another water pan with liquid.I would use another pan to help reduce the dripping of grease,also I like to cover all surfaces IE heating element cover,drip pan 

  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I added a 1500 watt incandescent dimmer switch to the element to control the heat output.... works really good....
  4. texasjason

    texasjason Fire Starter

    OK thank you both for the ideas! Much appreciated.

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