How Many Mes Owners Here?

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Which One Do You Have?

  • 40'

    Votes: 0 0.0%
  • 40' with window

    Votes: 0 0.0%
  • 40' 800 watt

    Votes: 0 0.0%
  • I like it a lot

    Votes: 0 0.0%
  • Where did you buy it?

    Votes: 0 0.0%
  • Sams Club

    Votes: 0 0.0%
  • Other please list where in a post

    Votes: 0 0.0%

  • Total voters
    2
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... I got the 'chip loader upgrade' from Masterbuilt by merely calling and asking for it, and that upgrade removes the heat deflector from under the chip hopper ..
On my second Gen unit, the chip loader dumps into a pan. Than pan sits right above the heating element. There is a piece of metal under the element. Is that the deflector that's being referred to?

Here's a thread that explains/shows the differences:

http://www.smokingmeatforums.com/t/133955/2012-mes-40-vs-old-model-mes-40
 
 
On my second Gen unit, the chip loader dumps into a pan. Than pan sits right above the heating element. There is a piece of metal under the element. Is that the deflector that's being referred to?

Here's a thread that explains/shows the differences:

http://www.smokingmeatforums.com/t/133955/2012-mes-40-vs-old-model-mes-40
No, the deflector he's talking about was in the Gen #1 MES. It was an extra sheet of metal under the chip drawer. That meant there were 2 sheets of steel between the chips & the element. (That piece & the drawer bottom itself). That caused the chips to not get hot enough to smoke, until the smoker got to 200*-220*. Some guys cut the extra plate out themselves, but many of us got the FREE retrofix from Masterbuilt. It was the whole chip drawer & dumper assembly, without that extra sheet of steel.

Bear
 
Whoo hoo! HEB had the pork butts on sale again for a buck a pound!!! I know what I'm gonna be doing this weekend...

Anyone have some experience with vacuum sealing and freezing the cooked and pulled pork? I'm wondering about whether or not to pull it before packaging/freezing and if pulled, should I sauce it up prior to freezing...? Also, anyone know the approximate 'shelf life' for vacuum sealed cooked pork in the freezer?

Thanks!!!
 
 
Whoo hoo! HEB had the pork butts on sale again for a buck a pound!!! I know what I'm gonna be doing this weekend...

Anyone have some experience with vacuum sealing and freezing the cooked and pulled pork? I'm wondering about whether or not to pull it before packaging/freezing and if pulled, should I sauce it up prior to freezing...? Also, anyone know the approximate 'shelf life' for vacuum sealed cooked pork in the freezer?

Thanks!!!
Buck a pound ?!?!   We're lucky if we see it on sale for under 2 bucks!!!  What's "HEB"?

Bear
 
Sweet I just got a call from the butcher, twin packs 1.29/#, I'm a happy camper!

BTW I always break a twin pack apart for freezing, would it work better to go ahead and rub it up good (with spices, I'm not that perverted!), before freezing? That why when ya thaw it, its sitting on go!
 
 
Sweet I just got a call from the butcher, twin packs 1.29/#, I'm a happy camper!

BTW I always break a twin pack apart for freezing, would it work better to go ahead and rub it up good (with spices, I'm not that perverted!), before freezing? That why when ya thaw it, its sitting on go!
Another guy!!!!  Is that a Picnic Shoulder or a Boston Butt?

Either way I haven't seen that price in 4 years!!!
th_crybaby2.gif


Bear
 
My smoker seems to be an odd goose. It is a MES 30 with a window,meat probe remote etc. I got it at Costco last fall. I think it is great but quickly learned that it will not continue to smoke at settings below 130 in warm weather. so quickly built an external electric cold smoke box. Masterbuilt makes one similar but were out of stock. Home made cost nothing as I had the material laying around.
 
Has anyone tried the Cabela's Masterbuilt Sportsman Elite Window Smoker (item IK-551258)(MB 20072912)? When I was in the store the other night, I explained to the "outfitter" the temp control issues I was having with my MES 40 Gen 2 that I bought in Dec '12 and she said they had a lot of issues like that with the ones from that time, but haven't had any reports of those issues in the ones they've been selling in the last 3 months.

I called MB support and they were very nice and agreed to send out a new micro-controller/front panel assembly, but they don't have them in stock and don't expect them until mid-December. I'm wondering if the same issues exist with the newer controllers like they do for the older controllers.

Ron
 
Went to grocery store last night and they had a 20% off sale on all meat!   Wow, what a find.  I bought two whole pork loins, a couple chickens and a big turkey.  The chickens and loins are now in the smoker.  The turkey will go in when it is thawed along with some other chicken legs and thighs that I have here in the freezer. 

I cut the loins into three pieces about 3 to 4lbs each, coated them with a couple different of my rubs and set it for 200 degrees. The chickens I coated and put in as well.  Put in some pecan chips and set it for 5 hours for the first stage.  When the chickens are done I will wrap the loins in foil and put them back for a few more hours until they are the desired level of tenderness.  Will likely pull some of it and leave others as roasts.  Yum!
 
Whoo hoo! HEB had the pork butts on sale again for a buck a pound!!! I know what I'm gonna be doing this weekend...

Anyone have some experience with vacuum sealing and freezing the cooked and pulled pork? I'm wondering about whether or not to pull it before packaging/freezing and if pulled, should I sauce it up prior to freezing...? Also, anyone know the approximate 'shelf life' for vacuum sealed cooked pork in the freezer?

Thanks!!!
 
Got a Picnic for $0.97lb today.. Its on the smoker rite now... Injected it with a Garlic Kosher salt solution... its close to 12.5 lbs, gonna take a while...
 
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