How Many Mes Owners Here?

Discussion in 'Electric Smokers' started by ronp, Feb 25, 2010.

  1. 30'

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  2. 40'

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  3. 40' with window

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  4. 40' 800 watt

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  5. 40' 1200 watt

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  6. I like it a lot

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  7. I wish I had something else and why

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  8. Where did you buy it?

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  9. Sams Club

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  10. Other please list where in a post

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Multiple votes are allowed.
  1. antvq

    antvq Newbie

    ​Received my MES 40 with window just the other day.  I seasoned it tonight and am planning on an 8lb Boston Butt tomorrow. (Sitting in the fridge wrapped in plastic wrap after being rubbed)

    I've heard all the horror stories about the temp readout not being accurate.  I put my regular cooking thermometer in through the smoke vent and monitored the temp during seasoning.  I was alarmed to see that both my thermo and the meat probe were reading 30 degrees higher than the smoker.  BUT....I had both probes sitting on the rack, which I see from reading above causes misreadings.

    I guess I'll just throw the meat in at 0 dark thirty tomorrow and just monitor the meat temp and hope it comes out OK.
     
  2. pigbark

    pigbark Smoke Blower

    do your therm test again with meat in the chamber. You will find a different result...
     
    antvq likes this.
  3. antvq

    antvq Newbie

    I'll give that a try, thanks. 
     
  4. Well I have to give much appreciation to Masterbuilt customer service.  Call them when mine quit.  They sent me a box to send it back to them then sent me a new unit..ALL at their expense even though it was out of warranty!  Just so happy to have my smoker back, just did 4 butts last night and finished up this morning.  Temp is still a little off but with my Maverick I can control it just fine and with the AMNPS it is heaven to use.
     
  5. Just got mine from my parents for a early Birthday present! So far have done baby back ribs pork loin and chicken quarters.So far everything has been tasty! Just from reading some posts in here have a lot to learn! But looking forward to experimenting. Just bought a huge pork butt for my next smoke!
     
  6. pigbark

    pigbark Smoke Blower

    Keep on Smokin bro- be sure to take some pix and keep us updated on your smokes..
     

  7. Chicken legs n thighs with a small pork butt piece and a few home made sausages.

    Smokin' in style!  Love this electric smoker.
     
  8. pigbark

    pigbark Smoke Blower

    Chuck, you got that thing stuffed bro, looking good...
     
  9. antvq

    antvq Newbie

    The instructions that came with it said to just use a damp cloth to clean the interior.  I tried that on the window but it's sill covered in smoke.  Any tips to keeping the window clean?
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    I use Windex, but I open the door all the way so no overspray gets inside the smoker.

    In the Winter I was using ashes from my Woodstove, but now we have a Pellet stove.

    Do a search----There are a lot of different ways the other guys use. This forum has the best search box I ever saw!!!

    Bear
     
  11. pigbark

    pigbark Smoke Blower

    Vinegar should cut it. Bear is rite, there is a kick azz search engine here..
     
  12. tjnamtiw

    tjnamtiw Fire Starter

    I've used two different external meat thermometers and both have always read within at the most 4 degrees of the smoker's meat thermometer.

    Just did 18 pounds of pulled pork tonight.  Took 6 hours at 260 degrees.  OMG, that's good!  And at $1.49 a pound on sale, my freezer is full of 'future pulled pork and sausage"!  Screw beef!

    As for the window, I wasted $$$ on the window as I am not anal about being able to see through it for the first couple of hours.  Should have just gotten the solid door model.  Not worth the mess to try to keep it clean!  
     
  13. zott

    zott Newbie

    I have just bought the Australian model and still learning. Found I have trouble with a consistent amount of smoke as the heat cycles on and off. I have set up an amazen in a cardboard box next to it and connected it with a tin can with the ends cut off. Meeting with reasonable success at the moment but need something more permanent going forward. I do struggle to work out how smoky it should be inside the smoker. Feel like I need a bit more draft for the amazen. It's all a work in progress at the moment. And suggestions most welcome
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    I get my AMNPS lit real good before I put it in, and I have no problem using it in my MES 40 (1st Gen). Some guys who have had trouble have found they weren't getting them lit good enough before putting them in. Others have had pellets that were damp. If neither of these are your problems, try the "Mailbox Mod". Put "Mailbox Mod" in the search box above.

    Bear
     
  15. Dang Chuck that looks good. That's a full house my friend. Gotta run to the meat market now and get some leg-quarters.  [​IMG]
     
  16. tjnamtiw

    tjnamtiw Fire Starter

    Ummm, I can smell it all the way down here!  I drive my neighbors nuts about once a week with SOMETHING in the smoker!  [​IMG]
     
    Last edited: Oct 21, 2013
  17. Latest effort was a couple venison roasts and a couple racks of ribs. Shot a deer on Monday, smoked it on Tuesday. Need to head back to deer camp and get another. I can tell this just ain't gonna last long!

    My grandson recently went to work at a local market in their meat department. I can see I am gonna have to keep him on the speed dial to keep posted on their latest specials. Don't wanna let that MES cool down don'tchaknow.
     
  18. zott

    zott Newbie

    Chuck they look amazing. How long and at what temp did you smoke them for. Did you do anything else to them?
    Greg
    Ps. The chicken.
     
  19. Usually use 215 degrees for about 4 - 5 hours. Check them periodically after three hrs to see if ready. Have cooked them at various temps for up to 6 hrs and all work well. I make my own rub with paprika, salt, onion powder, garlic powder, cayenne, and whatever else I have that looks good at the time. Sometimes use Tony Cachare's Creole seasoning. Pecan chips are my favorite, but hickory is good too. Hard to screw up chicken legs and thighs as long as you don't overcook and make them dry.

    s
     
  20. zott

    zott Newbie

    So you don't put them in brine first? Sorry for the dumb question but I am new to all this. I do some great mar lands with Cajun spices in the oven but thinking I could now use a similar approach but add smoke into the equation
    Greg
     

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