Discussion in 'Masterbuilt Electric Smoker (MES) Owners' started by cold hands, Apr 12, 2014.

  1. Hello All,

    Got my MES 30 and my AMNPS. Question is where to put the AMNPS tray inside the smoker?

    Thanks for the help!
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Here is my suggestion and it works very well for me. In the lower left corner is where I originally put mine, then I just don't think it got enough air flow. So I moved it and set one of the four grates on top the reload box in the unit. makes it more inline with the suction and discharge of the unit and burns much better.

    Its not setting on anything but the grate on top of the box, it is not held down although it balances fine if you don't rock the ship.

    Oh and I kept the drip pan just above it so no protection needed for dripping juices.

    That's where it works the best I have found so far, and hardly ever do use all four grates except for jerky.
    Last edited: Apr 12, 2014
  3. chestnutbloom

    chestnutbloom Smoking Fanatic

    Hello, put it on the bottom left of the smoker, on top of the two rods sticking out from the smokebox.

    Here's a pic of where it goes. I remove the chip tray completely and pull the chip loader out about 2 inches. Be sure to leave the top vent full open!   [​IMG]
  4. chestnutbloom

    chestnutbloom Smoking Fanatic

    Hey Foam! Your method looks perfectly logical to me too. Now you have two ways to try it!    [​IMG]
  5. chestnutbloom

    chestnutbloom Smoking Fanatic

    By the way, here is what my amnps looks like after a 3 hour smoke.

    Does this happen to you Foam where you put it?
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Not really. Mine pretty much burns to ash, a complete combustion. I regulate my vent, so I would probably see 1/2 row or a little more burn in three hours. I have gotten as much as twenty hours to a tray before, if there is a stiff breeze it of course reduces that. But my worst good burn was probably 16 hours to a tray. But it takes practice.....

    Now that I have realized that it doesn't need that much smoke, the most I ever load is 2 rows and usually only burn one and then choke it out for the next burn. Brisket and butt are the only smokes I can imagine that could possibly need more.
  7. chestnutbloom

    chestnutbloom Smoking Fanatic

    Thanks Foam I'm gonna try your way next smoke and see what happens!   [​IMG]
  8. Thank you both for the suggestions! I assembled the unit and followed the seasoning directions today...first smoke will be sometime this week.

    Having two options for the amnps is nice. Will allow for some tinkering.

    Another question came to mind after reading your posts:

    How does opening and closing the top vent affectt the cooking process? The MES manual says to close vent every time except for fish I believe. Do I need to tinker with the vent or can I just leave it closed when smoking all types of meat?

    Thanks again
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    With the AMPS You'll need to start out leaving the vent full open, after it you get more familiar you'll probably want to shut the vent back to 1/2 way after the unit has drawn a draft.

    If you are using chips, you'll want the box heater on to ignite the chips, and then regulate the vent to keep as much smoke as long as possible. If you leave it shut the limited amount of air will smolder out the chips, then the heater will ignite them, etc till ya run of chips.

    I won't go into sweet spots, but with the AMPS just leave it open to start. The AMPS will burn fast but its just pellets.
  10. I got this MES through QVC. It is a Model 20070712. From what I have observed with a few small test runs is that the only vent system on this is around the door. There is not an adjustable vent on it at all. I was thinking of getting the Amaz-n-smoker, pellet type so I wouldn't have to stand over my smoking process at all times. Has anyone had any experience with this particular MES and the Amaz-n-smoker. Or, are there any suggested modifications. The only thing that I have noticed on mine is a hole on on back in the upper left hand corner that has a 1/2" inside diameter bushing through it that is removable. There is no indication in the assembly of what the hole is for. Any help would be appreciated so I could do some successful smoking.

  11. you have the analog version by masterbuilt, not the MES30

    I use the amazn pellet tray with it but I've done a few mods.

    silicone seal on door trim from Homedepot

    slightly enlarged the rear hole so the temp probe inserts easily

    3" hole at top, rear, left.  with a 3" straight elbow pipe as a smoke stack.  I should have put in the side at back/top because I get some drips when smoking salmon

    2) 1/2" holes in bottom to increase intake

    PID to control temps because the thermo/element and temp gauge are off.

    It's small, but even with these mods, I still prefer it over my Traeger
  12. It seems like I seen a picture of either your modification or one similar to it as I have been searching the web. Was that your picture of the modification, or do you have a photo of it?

    I appreciate all the information that I can get because I am really new at this.

  13. I'm still pretty new but I thought the draft was supposed to be fully opened all the time.  Elsewhere I read that holding the smoke back will cause an unfavorable flavor.  Comments please.
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Depends on the smoker I guess, but with a digital MES 30 or MES 40, I leave the top vent open fully all the time, and my AMNPS chugs along all the time, and I never get any bad tasting smoke flavor.

    My AMNS does the same thing.

  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Bear is right, with the AMPs full open. After awhile when you get more comfortable with the unit then you might try regulating the vent and see what you think. But full open will guarantee a full draft.

    Bear is a pretty smart fellar!

    Holding the smoke back is not the problem, "stale" smoke is not the problem,  over smoking the meat is. Too much smoke makes the food have an acrid or bitter taste. Most who smoke in an enclosed space realize that you can only use so much smoke. They have made smokers specifically designed to do this for I know almost 40 years from personal experience. What the bad taste comes from is excessive smoking not realizing in a closed system less is more.
    Last edited: May 7, 2014
  16. Thanks, Foam.  So much to learn and not all that much time left!!!  [​IMG]

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