How much can you stuff your mes

Discussion in 'Electric Smokers' started by evandostert, Sep 20, 2008.

  1. evandostert

    evandostert Fire Starter

    I am pushing the limits on my mes internal size. 2 butts, 2 chickens, 2 briskets a fatty and 2 dozen atb's. I shoulda woulda coulda got the big one. Has anyone had any problems overstuffing the mes.
  2. werdwolf

    werdwolf Master of the Pit OTBS Member

    I have gone a little lower on my cooking temps and a little longer times when it's really packed. I was noticing less "smokiness". I would guess it's about the circulation inside, not sure though.
  3. fishawn

    fishawn Smoking Fanatic

    You got that much in a 30" MES? Got any pics on how you arranged it all?
  4. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    I hope you got chicken on the bottom.

    Its a dream, this never happened! [​IMG]
  5. davenh

    davenh Smoking Fanatic OTBS Member

    Today I did 9 racks of BB's, 3 per shelf with rib racks, and 2 dz chick drums. Barely all fit in and I did notice a long recovery time to get back up to temp. It was around 35° outside at the start of the smoke. I found the tenderness of the ribs wasn't all that even, some were cooked a little more than others. I would normally keep rotating the racks, but the poor temp recovery loaded made me want to keep the door closed.

    I won't be trying to load it up anytime soon, wasn't too thrilled with the results. Mostly the uneven temps while cooking. With half the amount the MES handles it no problem.

    I have the 40" MES.
  6. deltadude

    deltadude Master of the Pit OTBS Member

    I've done 10 racks of ribs both BB and trimmed short ribs t.Louis style, plus 2 chickens, in my MES.

    I had no problem getting the desired doneness. However the outdoor ambient was 80+. I only opened the door when it was time to foil, and discovered I had another 40 to 60 minutes to go to achieve the desired pull-back on the bone tips before foiling.

    I always use a full water pan.

    I would think that once the MES heats up to the set temp, a fully loaded MES wouldn't take any longer than normal to get back to set temp after the door was opened. All that meat is a giant heat sink that would help with the temperature. If you are not careful and leave the door open too long or open it repeatedly in a short cycle, then there would be a problem with too much heat loss. When opening the door, that should be a careful planned process, to keep the open time to an absolute minimum.
  7. pmk

    pmk Newbie

    Is there such a thing as a small fan that would circulate the heat, it would have to take the temps but i bet some one makes one. RV refrigerators have the same problem, and its fixed with a small fan, now by small Im talking about one the size of a silver dollar, it dosn't need to do much at all, just more than nothing...
  8. davenh

    davenh Smoking Fanatic OTBS Member

    The difference between 35 and 80 is why you don't have trouble [​IMG].

    I use mine all summer with no problems. Come winter time in NH the temp recovery on the 40" MES sucks if you load it. I put an extra heater in mine, without that I might not even have got back to temp during the first few hours. Thinking about it, I probably didn't help the situation by storing the MES outside. the whole system was chilled to start with [​IMG].

    I always rotate the shelves when they're all full. The bottom shelf can be 25~30 cooler than the top. I usually swap the top with the bottom and then the two middle ones half way through to even things out. I also like to mop ribs each hour.

    This time around, I didn't want to lose heat by opening up the unit. I was an hour and a half late to the party as it was. Everyone loved the food, but I knew it could have been better [​IMG].

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