New MES Bluetooth Digital smoker

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Just finished seasoning my Gen 2.5. The meat probe is about 3-8 degrees hotter then the inside temp. The inside temp is pretty spot on to my calibrated temperature gauge I have hanging in there.

You can put alot of meat on the 6 racks which is about 3.5" between each rack. The configuration options of the racks is what really matters to me. The bluetooth works really well and I like that the heating element and just about all other parts are serviceable. Should mean a longer lasting unit if I can replace parts when they go bad.

Was it the 40in one?
 
 
Just finished seasoning my Gen 2.5. The meat probe is about 3-8 degrees hotter then the inside temp. The inside temp is pretty spot on to my calibrated temperature gauge I have hanging in there.

You can put alot of meat on the 6 racks which is about 3.5" between each rack. The configuration options of the racks is what really matters to me. The bluetooth works really well and I like that the heating element and just about all other parts are serviceable. Should mean a longer lasting unit if I can replace parts when they go bad.
I've been smoking in my MES 30 Gen 1 for over 3 years now and everything is still working perfectly. I don't have a remote control or a window; just the basic smoker. It's been and still is a lot of fun.
 
Here is a shot of the Mesquite/Alder blend. I got it on EBay for $6.00 with free shipping - could not pass that up. Although I have not yet used it, I am thinking about doing a brisket one of these days and trying this smoke. And when I do the brisket, it will be my FIRST one (that tells you how inexperienced I am at smoking).
Dennis

I used these Mesquite / Alder blend pellets yesterday on a pork loin back of ribs. I kept the water pan in this time because of everyone's comments that it helps distribute the temperature evenly. I don't know if it helped in that regard or not. I did have a little problem with keeping the AMNPS going until I lit the "middle" row of pellets. Then WOW the smoked filled the smoker and poured out the vent. I don't think Bear's family would eat them with the mesquite, but actually they were very tasty and my wife even commented they were the best I have smoked!

Anyway...I smoked them this time without foiling and they turned out excellent. Left overs tonight!
Dennis
 
I used these Mesquite / Alder blend pellets yesterday on a pork loin back of ribs. I kept the water pan in this time because of everyone's comments that it helps distribute the temperature evenly. I don't know if it helped in that regard or not. I did have a little problem with keeping the AMNPS going until I lit the "middle" row of pellets. Then WOW the smoked filled the smoker and poured out the vent. I don't think Bear's family would eat them with the mesquite, but actually they were very tasty and my wife even commented they were the best I have smoked!

Anyway...I smoked them this time without foiling and they turned out excellent. Left overs tonight!
Dennis
I've never seen this blend before but I've got both varieties of wood pellets thanks to Todd. Very interesting: the strong Texas flavor of mesquite with the more subtle flavor of PNW alder (it grows wild on my property and all over the place around here). Of course those ribs were tasty!

Keep in mind this one thing about @Bearcarver: to him hickory is the only wood for smoking there is. He loves him his hickory. I love hickory too but mesquite is more forgiving when it comes to smoking over many hours and alder even more forgiving than that.

What temp did you smoke the ribs at and for how long? I've smoked pork ribs foiled and unfoiled and I prefer the foiled results. But that's what makes SMF so cool--we all have our own tastes and systems. I read and use/adapt whatever I feel will work for me and make me better. Every single time I smoke I learn something to use or to avoid for the future.
 
I smoked them for 5 - 1/2 hrs at around 230. Turned them once at the 3 hr mark, only because they were in a pan and I wanted to make sure the smoke covered both sides. They were not exactly "fall off the bone", but I don't like them mushy anyway so for us they were perfect. I think this may be my way to go, at least for these ribs. Much easier too - don't have to mess with wrapping in foil, etc. I did lightly coat one of the ribs with BBQ sauce - my wife did not want hers sauced.
Dennis
 
Dennis what do you think is wrong with your AMPS? I'm clearly having an issue too. Like you, once it's going, it works great. But lighting it has been very difficult (5 of 7 have failed now). I feel too that once I get to the middle row it burns really well but that's 3-4 hours in and some meats have already been pulled at that point. Do you think it's our MES 40's?
 
Dennis, which MES do you have again and which Generation? I'm too lazy to look all that up. I'm asking because as I posted I'm having no problems with my AMNPS.

In the MES I've seen no need to turn the ribs. Yes, the smoke is coming up from the bottom of your smoker but it's also in a relatively small, insulated enclosure which means it's filling and circulating around the inside of the smoker. I don't turn my ribs at all. Think about it: the heat source is also beneath the ribs but the tops of the ribs still get fully cooked and develop bark, right?

My ongoing problem is mushy ribs although my wife likes them that way. To combat both her tastes and the ribs, I'm going to cut the cook time (for baby backs) down to 4 hours total at a cooking temp of about 235-250°. Can't remember who first talked about it here but I'm trying 2-1-1 next time because I still believe in foiling ribs. The 2nd change I'm making is no foil juice. Pork ribs secrete more than enough of their rendered fat as grease/juice inside the foil so adding extra liquid to this just serves to make the ribs mushy. I don't a lot of bark which is why I'm also foiling. I guess another way to keep thick bark from developing if I want to cook the ribs naked would be to go very lightly on the dry rub.

I just decided here and now on my next ribs experiment. I always smoke at least two racks of ribs. Next time I'm going to put the usual amount of dry rub on one rack and foil that. For the second rack I'll do just season the ribs with salt and pepper and smoke it naked. When the time comes I'll report back on the results. It'll definitely be another learning experience and I hope a tasty one.
 
Dennis what do you think is wrong with your AMPS? I'm clearly having an issue too. Like you, once it's going, it works great. But lighting it has been very difficult (5 of 7 have failed now). I feel too that once I get to the middle row it burns really well but that's 3-4 hours in and some meats have already been pulled at that point. Do you think it's our MES 40's?

Mummel,
The last two times I used the AMNPS 5x8 tray, I filled 2,rows w/pellets. They were burning, yes, but slowly and producing a minimal amount of smoke. So both times I used my torch lighter to start the middle row, and that seemed to produce a lot of smoke. I also have the 12 in AMNTS that works quite well. You might try lighting the middle row as I did as a test?
Dennis
 
Dennis, which MES do you have again and which Generation? I'm too lazy to look all that up. I'm asking because as I posted I'm having no problems with my AMNPS.

In the MES I've seen no need to turn the ribs. Yes, the smoke is coming up from the bottom of your smoker but it's also in a relatively small, insulated enclosure which means it's filling and circulating around the inside of the smoker. I don't turn my ribs at all. Think about it: the heat source is also beneath the ribs but the tops of the ribs still get fully cooked and develop bark, right?

My ongoing problem is mushy ribs although my wife likes them that way. To combat both her tastes and the ribs, I'm going to cut the cook time (for baby backs) down to 4 hours total at a cooking temp of about 235-250°. Can't remember who first talked about it here but I'm trying 2-1-1 next time because I still believe in foiling ribs. The 2nd change I'm making is no foil juice. Pork ribs secrete more than enough of their rendered fat as grease/juice inside the foil so adding extra liquid to this just serves to make the ribs mushy. I don't a lot of bark which is why I'm also foiling. I guess another way to keep thick bark from developing if I want to cook the ribs naked would be to go very lightly on the dry rub.

I just decided here and now on my next ribs experiment. I always smoke at least two racks of ribs. Next time I'm going to put the usual amount of dry rub on one rack and foil that. For the second rack I'll do just season the ribs with salt and pepper and smoke it naked. When the time comes I'll report back on the results. It'll definitely be another learning experience and I hope a tasty one.

Rick,
I have the 40in 2.5 MES. The only reason I turned them was because I was smoking them in a 9x13 foil pan (with a cooking grate on the bottom, of course). I probably didn't need to, but I did. I guess there are many individual ways to smoke ribs. And as you say, it's okay to experiment. I have been keeping a notebook with notes what I did, how the meat turned out, what I could try differently next time, etc
Dennis
 
As previously reported in another tread, I smoked 3 slabs of baby back ribs last Thursday at 230* using my both Maverick and an oven thermometer as a guage for temp. I had to set the controller on my 40" BT to 240* to get 230* on both the Maverick and oven thermometer.

I smoked the ribs for 3hrs - 10 minutes, then took out of my MES, poured apple juice on them, wrapped in foil and put back in for 1 hr - 30 minutes and turned controller up 20* more to steam them at 250* ( total time 4 hrs - 40 minutes ) and they were done to the point of my having to be overly careful when I cut them with my electric knife, in order to keep them from falling off the bone. They were really tender and did fall off the bone when we ate them. My wife and my oldest Son and Wife said they were the best I have smoked yet for being tender and falling off the bone, but needed a wee bit more smoke. ( Used JD Pellets which are a bit weak on smoke taste even with the 12" Tube I used )
 
I have no problems lighting or keeping my AMNPS lit, and I haven't noticed any increase in smoke once it "turns the corner." However, I haven't looked for that either. I will the next time.

I do wish it put out a little more smoke. I know you can light both ends and that works fine for short smokes. But pellets aren't free. What I usually do is supplement mine with some chips in the built in tray. I just add a tube full every now and then when I walk by. Works fine.
 
Don't know about Mesquite pellets But you really have to be careful with long smokes using Mesquite splits It is very strong. I have a few friends that use mesquite but mix it with oak . and make sure it is well seasoned.

Gary
 
Don't know about Mesquite pellets But you really have to be careful with long smokes using Mesquite splits It is very strong. I have a few friends that use mesquite but mix it with oak . and make sure it is well seasoned.

Gary

This was a Mesquite / Alder blend of pellets. I filled 2 rows of AMNPS 5x8 tray and lit both rows. Produced a good amount of smoke for about 3 hrs. We thought it was just right - not too strong for our ribs. Maybe the Alder helped.
Dennis
 
This was a Mesquite / Alder blend of pellets. I filled 2 rows of AMNPS 5x8 tray and lit both rows. Produced a good amount of smoke for about 3 hrs. We thought it was just right - not too strong for our ribs. Maybe the Alder helped.
Dennis
I think this is also a case of the differences from one MES to another.

I only ever lit my AMNPS on both ends one time, and I put the one end out, because it was much too Heavy a smoke. That's not to say others like heavier smoke than I do. It's more like my MES could have better air flow than many others, so I actually get more smoke from my AMNPS. I also never have trouble keeping my AMNPS going (except for Cherry pellets).

I also get too much smoke from my AMNTS, and no matter what I do I can't get it to put out a consistent lesser amount, so I stick to my AMNPS and my AMNS, which both give me the amount of smoke I want, anywhere from Light Smoke all the way to an amount just under the maximum limit of what I want.

Bear
 
I have no problems lighting or keeping my AMNPS lit, and I haven't noticed any increase in smoke once it "turns the corner." However, I haven't looked for that either. I will the next time.

I do wish it put out a little more smoke. I know you can light both ends and that works fine for short smokes. But pellets aren't free. What I usually do is supplement mine with some chips in the built in tray. I just add a tube full every now and then when I walk by. Works fine.
After smoking my ribs last Thursday with the weak smoking JD pellets, I told my wife that the next time I do ribs, I am going to put some wood chips in one time  at the beginning along with my 12" Pellet TUBE which will be smoking pellets and see how the smoke taste comes out and go from there as to whether to do it once each time or twice, etc. on future smokes. I still have 3# of JD Pellets, so I have to figure something out. 
33.gif
 
 
I love oak :)
I have some OAK, but haven't tried it yet. My youngest Son in CA said he loves OAK.

What is the best thing to try just straight OAK on to see what it does for my taste?

Ditto for ALDER. I have never tried it either. Does it go well just using straight ALDER on anything?
 
Last edited:
Mummel,
The last two times I used the AMNPS 5x8 tray, I filled 2,rows w/pellets. They were burning, yes, but slowly and producing a minimal amount of smoke. So both times I used my torch lighter to start the middle row, and that seemed to produce a lot of smoke. I also have the 12 in AMNTS that works quite well. You might try lighting the middle row as I did as a test?
Dennis
Dennis and @mummel, I think you have the incorrect idea of how the AMNPS is designed to work. It's supposed to produce what looks like a "minimal amount of smoke" but is actually more than enough for low and slow cooking. If the tray produced more smoke all the time there's no way the pellets would last long enough to provide smoke for about 11 hours. As long as smoke is being generated as the pellets burn up a row the AMNPS is working fine. It also depends on what type of wood pellets you're using: some burn more quickly and produce more smoke than others. I'v also found that I seem to get more smoke at hotter temps like 250° than at 230°. When I last smoked a beef brisket over oak pellets I got thin blue smoke. When I smoke pork ribs or the chuckies I did last week over hickory I got a lot more smoke. Dennis, when you light the middle row along with the already burning first row yes, you will get more smoke since you've got two rows burning at the same time. However, that's just defeating the design of the AMNPS and to me it's unnecessary. But then both you and mummel might like a lot more smoke than I do. As I've said many times, I want smoke to enhance, not overpower, what I've cooked.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky