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. It looks like I'm the owner of a new MES 30, model 20070910. I wasn't in the market for one, but I got a REALLY good deal on it. I just need to season it and see what it'll do. Hopefully have some q pics in the near future.
     
  2. I love mine.  It can't get any easier.  Bought it at Lowe's and have never had any issues out of it so far.
     
  3. thunder lite

    thunder lite Fire Starter

    How big of a pork shoulder and what temp did you set the MES to? Although each piece of meat will cook at its own rate and pace (people say that the meat will be done when it's done) allow at least 1 hour 45 minutes per pound @ 225. Some will cook faster and some will cook slower. Which is why a temperature probe measuring the internal temperature (IT) of the meats is critically important. The IT is really the only way to tell where in the process the meat is at (and don't panic when it stalls for hours at 150-160. many people foil it at this point since it won't take more smoke and the foiling speeds up the cook. There's a great recipe/tutorial in the pork section here). It's also important to know the temperature in the MES at the same location the meat is at since the temp can vary depending on the location in the cabinet. Also, some MES units read a little off. Mine may be the exception, but when I set it to 225, my Maverick ET372 measures the temp varying from 250 - 275.

    Also, you should be able to leave the smoker running overnight and not have to bring the meat in to finish. Many of us start large cuts before we go to bed so that they're ready sometime the next day. If you're afraid the meat will get done too soon and get overdone, you can turn the temp down. Just make sure that the IT reaches 140 within 4 hours for food safety reasons. Also, depending on which part in Indiana you're in, you too could be in a cold climate and may need to preheat the MES for 30-45 minutes before putting the meat in.

    For a more intense smoke flavor, the AMNPS is a great option, but until you get one, make sure you're adding chips every 30-60 minutes until the IT reaches 140. As you can tell from that, the AMNPS is a great option when meat is smoked overnight.

    Good smoking to you!

    Ron
     
    Last edited: Dec 14, 2013
  4. crazycavy

    crazycavy Newbie

    Thanks Yance!  I'll definitely get the pellet smoker.  Do I need another digital thermometer when the MES has one - that I double checked with my kitchen elec. thermometer?  The remote MES came with works well and matches the temps so I know the meat temp & smoker temp are correct.

    Jana 
     
  5. crazycavy

    crazycavy Newbie

    Thanks Ron.  I was trying to get the pork IT to 190 but it just wouldn't get that high.  I think from what I've read here that I had the smoker temp set too low.  I'll add an oven thermometer to the shelf with meat next time so I'll know the temp there for sure.  It was either a Boston butt or shoulder, but I don't remember which.  It's the one with the blade bone.  It was whole but I don't remember the weight. 

    One other question I have - why do they say to put the roasts fat side down?  It seems fat said up would give better flavor or does that fat block smoke from getting in?

    Thanks for the help!  I already love this forum and bought the recipes to show my thanks.

    Jana
     
  6. crazycavy

    crazycavy Newbie

    My pork was the 2 pack thingy from Sams club.  My weather wasn't cold when (October) I got those results - and haven't tried again because I wanted good info & instructions, first so I wouldn't get more bad results.  I planned to buy some smoker cookbooks then somehow found a link here - and am SUPER happy I did.  This forum is amazing!  Any others from the Indianapolis area on here?

    Jana
     
  7. I put mine fat side down to protect it from flare ups.
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Jana,

    People who have smokers that have a lot of heat right under the meat put the fat down to protect the meat.

    People who use MES should put the fat up if they use any of the top 2 or 3 shelf positions. There shouldn't be a lot of direct heat that high in the MES, and the fat on top will baste the meat.

    Bear
     
  9. thunder lite

    thunder lite Fire Starter

    The ones I've gotten from Sam's have usually been a around 18 lbs for the package of 2. Assuming they were evenly sized at 9 lbs each, the earliest I would expect them to be done would be close to 16 hours of total cook time @ 225. But, like I posted earlier, each piece will cook at it's own rate. Then, throw in a minimum rest period of 1 hour and it's a long time from fridge to table.

    Ron
     
  10. I have the MES 30. Love it so far. Only problem is the meat probe reads approx. 28F hot.
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    I love my 3 year old MES 40, but I would never trust either the MES temp read-out or the MES meat probe.

    Bear
     
  12. bigtimtx

    bigtimtx Smoke Blower

  13. My first smoker, MES 30" digital.  So far so good.  Got it at one heck of a deal!  $100 new in the box.  It did come with a dent in the side courtesy of FedEx.

    So far I have done a turkey (My avatar), cheese (kind of) and Rib Eye steaks.

    All of it was very tasty!  We all like smoked food, but we like light smoke, so I have to learn how much to load in it and when to get just the right amount of flavor.  SWMBO says everything smells like bacon!

    I am waiting for my AMNPS to get here so I can cold smoke.  I think I just may have to mod this thing after reading many posts here.

    Mel
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

  15. bigtimtx

    bigtimtx Smoke Blower

    It's the all stainless model, Bear... the same one I have as well!
     
  16. domapoi

    domapoi Smoke Blower

    They sure used a crappy assembly to show in their video. The top is domed on top and the control panel has a big gap between the control and the top due to the domed area. You would think they would have at least found one that didn't look so bad for their sales video.
     
  17. chopsaw

    chopsaw Smoking Fanatic SMF Premier Member

    I just bought the 30" digital from Cabelas . I wanted something to do venison summer sausage on . I'm not real sure about the smoke it generates at lower temps . The sausage came out great texture color and seasoning , but I would have liked more smoke flavor . I'm so used to doing pork butts , chicken and baby backs with clean red oak on a side fire box rig ,,, geuss its just a learning curve .
     
  18. crazycavy

    crazycavy Newbie

    Thanks Bear & Ron!  Of course I have another question - how do I know which size AMNS to get?  I have the 40" glass door MES.  I measured and *think* the 6" X 8" will just barely fit but I'm not positive.  I want to get the biggest one that will fit my smoker.  Thanks soooo much for all the wonderful advice you're providing.  I'm so glad I found this forum. 

    Jana in Indiana
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    This (Below) would be the best for you. It was designed to just barely fit in the MES 30. There is plenty of room in an MES 40.

    AMNPS 5x8 Produces smoke for up to 11 hours on 15 oz of A-MAZE-N-PELLETS.
    Burns Pellets or Sawdust

    Bear
     
  20. Hi, I have a 40 inch. I have had it about the 3 years. Make about 7 kinds of venison sausage, ribs, poultry, fish, pork chops, Jerry and anything else I can catch. Most of the time I use hickory sawdust, produces great volume of smoke and burns very uniformly. Right now it is 8 degrees f and I have 3 racks of baby backs and an 8 lb roasting chicken smoking away. Can't wait for supper!
    Leo
     

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