Newbie needs help on smokers masterbuilt gen 1 or gen 2???

[dbbyleo]

No, I didn't see the $17 est tax thing. I have Prime, so I don't know if that makes a difference - shouldn't though, that only helps me with shipping etc.

Anyway I had to YouTube these tubes in action to understand, I see now how it works. I liked the tray since it seems to hold a much longer burn time - up to 11 hours vs the 12" tubes 4 hours.

I assume if I need to smoke for more than 4 hours, I would just have to pull out the tube, refill it, torch/start it up, and just put it back in the smoker?

 

[Bearcarver]

No, I didn't see the $17 est tax thing. I have Prime, so I don't know if that makes a difference - shouldn't though, that only helps me with shipping etc.

Anyway I had to YouTube these tubes in action to understand, I see now how it works. I liked the tray since it seems to hold a much longer burn time - up to 11 hours vs the 12" tubes 4 hours.

I assume if I need to smoke for more than 4 hours, I would just have to pull out the tube, refill it, torch/start it up, and just put it back in the smoker?

I found my Tube to put out too much smoke for my MES---I think because I'm at low altitude, which is one of the reasons the AMNPS works so good in my MES.

So I would say high altitude--Get the Tube-----Low altitude get the AMNPS.

But as to the question of what size Tube----I would say if it's a tube you're going to get, the 12" tube will give you more options of where you can put it in the smoker.

Bear

 

[dr k]

No, I didn't see the $17 est tax thing. I have Prime, so I don't know if that makes a difference - shouldn't though, that only helps me with shipping etc.

Anyway I had to YouTube these tubes in action to understand, I see now how it works. I liked the tray since it seems to hold a much longer burn time - up to 11 hours vs the 12" tubes 4 hours.

I assume if I need to smoke for more than 4 hours, I would just have to pull out the tube, refill it, torch/start it up, and just put it back in the smoker?

Illinois is getting a Chicago area Amazon distribution center so we Illinoisians now get hit with a 6.25% state sales tax when buying from Amazon since February.
-Kurt

 

[dr k]

 
That's correct and here's why: http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html

Theoretically if you burn a charcoal briquette in the wood chip burner that could give a smoke ring due to the carbon monoxide and nitric oxide produced. But to that you'd also have to crank the cooking temp up to max at 275° F.

From the article I linked to: "Don't use electric smokers. That is partially because the wood smolders at a low temp in electrics, and high temps are required to create the NO and CO. Experts at cooking in electric smokers sometimes add a charcoal briquet as well as wood to create the correct atmospheric conditions for a smoke ring. Some of these briquets actually contain powdered sodium nitrates, which enhance ring formation. But in general, a vigorous charcoal or wood fire at just the right temperature, produces the deepest ring and the best meat."

I'm familiar with Myoglobin from Pop's article on "Changing colors of meats."  I found it arrowing all the way down past the reply box to the bottom of any forum in the brown boxed area under new articles.  Pretty cool.  So it makes a lot of sense about gases instead of smoke particles to form/lock in the pink ring till 170*F.  I need a bigger rib smoker/outdoor finishing oven/resting vessel/over night piece of mind smoking option/mobile smoker which justified this purchase.  I'm relocating the rusted 15+ year old offset I'll use, to another home and gaining a more versatile tool I'll be using without smoke as well. 

-Kurt   

 

[daricksta]

 
I took Rick's advice and ordered the MES 40" Gen 1 from the link he put up.  I have the 12" AMNTS for up to 6hrs. of smoke.  I'll see if I need to get the AMNPS for longer smokes down the road.  I'll do nothing other than put the tube smoker on the rails and see how it goes.  Thanks for all the help.

-Kurt

Kurt, I think you'll love your MES 40. I've got my MES 30 Gen 1 going right now smoking both a brisket point and flat. I'm using oak wood pellets I bought from Todd. I used gelled alcohol to fire up the AMNPS and it worked beautifully. Easiest time I ever had lighting the AMNPS and keeping it lit.

The AMNTS should work fine in the MES 40.

 

[daricksta]

 
Ok, I freaked out after a quick loop through Google on MES's and had to jump on your Amazon find.  The offset is going to my girlfriend's and the MES 40" from your link will be here before June 2nd.  I'm not familiar with the $17.11 estimated tax but had $19 in Discover cash back that covered it.  Thanks for all your help.

-Kurt 

Glad I could be of help. Used to be that Amazon didn't charge sales tax but then states started passing laws enabling them to collect sales taxes for online out-of-state purchases. Sometimes I pay sales tax online, sometimes I don't, depends on the seller and the site.

I think @Bearcarver has this smoker. Is this correct, Bear? It's sure the one I'd buy if I had the money. I might think about the new MES 40 model even though I don't need Bluetooth. But that model is way too rich for my wallet and it doesn't have a track record yet.

 

[daricksta]

 
I'm familiar with Myoglobin from Pop's article on "Changing colors of meats."  I found it arrowing all the way down past the reply box to the bottom of any forum in the brown boxed area under new articles.  Pretty cool.  So it makes a lot of sense about gases instead of smoke particles to form/lock in the pink ring till 170*F.  I need a bigger rib smoker/outdoor finishing oven/resting vessel/over night piece of mind smoking option/mobile smoker which justified this purchase.  I'm relocating the rusted 15+ year old offset I'll use, to another home and gaining a more versatile tool I'll be using without smoke as well. 

-Kurt   

What's "Pop's article? Do you have a link? As for your "bigger rib smoker/outdoor finishing oven/resting vessel/over night piece of mind smoking option/mobile smoker", how are you on inventing things? If you could develop this concept into an affordable smoker complex I'd buy it!

So, I'm using my MES 30 Gen 1 today to smoke a brisket as I wrote in another comment in this thread. The only issue I'm having is that I want a 225°F set point but according to my ET-733 the temp has gotten as high as 243° even though I'd reduced the MES controller temp down to 220°. I just opened the MES door and moved the BARBECUE probe (which I had on the right rear of the 3rd rack near where the Hi-Temp Cutoff Switch Sensor is located) forward and more towards the middle. The temp dropped to 192° but is now up to about 225 after setting the MES controller at 217°F.

 

[Bearcarver]

 
Glad I could be of help. Used to be that Amazon didn't charge sales tax but then states started passing laws enabling them to collect sales taxes for online out-of-state purchases. Sometimes I pay sales tax online, sometimes I don't, depends on the seller and the site.

I think @Bearcarver has this smoker. Is this correct, Bear? It's sure the one I'd buy if I had the money. I might think about the new MES 40 model even though I don't need Bluetooth. But that model is way too rich for my wallet and it doesn't have a track record yet.

My MES 40 Gen #1 model number ends in "311".

Here it is:

http://www.smokingmeatforums.com/t/99899/mes-40-with-remote-christmas-present

Bear

 

[daricksta]

 
My MES 40 Gen #1 model number ends in "311".

Here it is:

http://www.smokingmeatforums.com/t/99899/mes-40-with-remote-christmas-present

Bear

Model numbers? I don't need no stinkin' model numbers.

You have the MES 40 of my dreams, Bear. But a plug for my MES 30 Gen 1. I have a set point of 225° and according to my ET-733 the controller is rock solid at 225-228° which is more than acceptable. I love this smoker.

 

[dr k]

 
What's "Pop's article? Do you have a link? As for your "bigger rib smoker/outdoor finishing oven/resting vessel/over night piece of mind smoking option/mobile smoker", how are you on inventing things? If you could develop this concept into an affordable smoker complex I'd buy it!

So, I'm using my MES 30 Gen 1 today to smoke a brisket as I wrote in another comment in this thread. The only issue I'm having is that I want a 225°F set point but according to my ET-733 the temp has gotten as high as 243° even though I'd reduced the MES controller temp down to 220°. I just opened the MES door and moved the BARBECUE probe (which I had on the right rear of the 3rd rack near where the Hi-Temp Cutoff Switch Sensor is located) forward and more towards the middle. The temp dropped to 192° but is now up to about 225 after setting the MES controller at 217°F.

This is the Link to Pop's Changing colors of meat:

http://www.smokingmeatforums.com/a/changing-colors-of-meats

The 40" MES Gen 1 I ordered is the bigger rib smoker/outdoor finishing oven/resting vessel/over night piece of mind smoking option/mobile smoker/reverse sear oven. These other applications influenced me to make this purchase.  Now I won't heat up the kitchen as much in the summer.  This will work well for reverse searing steaks with or without smoke.  Now I can set the MES to 170*F and slowly get the steaks to an IT of 110*F or so before searing.  Raw meat at refrigerator temperature to room temp contracts (toughens) so much more when it's hit with searing heat compared to it being closer to the finished temperature and then searing.  Also, meat needs to be dry for the best sear and so it doesn't steam which will cook it.  That's why I like to Kosher salt and season steaks and let sit an hour an inch to draw out the myoglobin then rinse really well and dry.  It really loosens up those tight wad stuck up muscle fibers so they hold on to the interior fat when it's melting.  When people see the pool of Myowater they think it's not going to be juicy but there's plenty of fat that will melt.  After all what does water taste like?  Nothing. So your getting a more beefier flavor.  I agree with what another SMF member said, that all meat can handle a little pellicle before cooking.

-Kurt 

 

[daricksta]

 
This is the Link to Pop's Changing colors of meat:

http://www.smokingmeatforums.com/a/changing-colors-of-meats

The 40" MES Gen 1 I ordered is the bigger rib smoker/outdoor finishing oven/resting vessel/over night piece of mind smoking option/mobile smoker/reverse sear oven. These other applications influenced me to make this purchase.  Now I won't heat up the kitchen as much in the summer.  This will work well for reverse searing steaks with or without smoke.  Now I can set the MES to 170*F and slowly get the steaks to an IT of 110*F or so before searing.  Raw meat at refrigerator temperature to room temp contracts (toughens) so much more when it's hit with searing heat compared to it being closer to the finished temperature and then searing.  Also, meat needs to be dry for the best sear and so it doesn't steam which will cook it.  That's why I like to Kosher salt and season steaks and let sit an hour an inch to draw out the myoglobin then rinse really well and dry.  It really loosens up those tight wad stuck up muscle fibers so they hold on to the interior fat when it's melting.  When people see the pool of Myowater they think it's not going to be juicy but there's plenty of fat that will melt.  After all what does water taste like?  Nothing. So your getting a more beefier flavor.  I agree with what another SMF member said, that all meat can handle a little pellicle before cooking.

-Kurt 

Thanks for the link. Not being of the scientific mind-type my eyes glazed over so I bookmarked the page to read later. With that type of article I scan through it to pick out the readily-assimilated info.

I keep forgetting to fully salt the steaks even though I learned that technique in a BBQ class. I'll remember it from now on because it works exactly as you described. But I recall the reason I stopped doing it long ago was because I forgot the rinsing off the salt part. No wonder my wife would complain the steaks were a bit salty...

And you're correct about steak being able to handle a pellicle. But about your reverse sear procedure--I'm not familiar with it. I see plenty of chefs on TV salt their steaks and keep them at room temp for about 30-60 minutes, rinse them off, and then plop them into a cast iron or stainless steel skillet for a quick sear before finishing it in an oven. I also hadn't read anything on letting them sit under salt for an hour an inch; I thought it was just 30-60 minutes period regardless of thickness because you're primarily drawing moisture from the surface of the meat to dry it out. But I'm not saying you're wrong; I'm no expert on this. The next time I grill ribeyes I'll try out what I know and give a full report.

Oh, as I've written I'd like to have a MES 40 someday but my little 30-incher performed like a champ on Sunday when I smoked a brisket--both the point and the flat.

 

[dr k]

 
Thanks for the link. Not being of the scientific mind-type my eyes glazed over so I bookmarked the page to read later. With that type of article I scan through it to pick out the readily-assimilated info.

I keep forgetting to fully salt the steaks even though I learned that technique in a BBQ class. I'll remember it from now on because it works exactly as you described. But I recall the reason I stopped doing it long ago was because I forgot the rinsing off the salt part. No wonder my wife would complain the steaks were a bit salty...

And you're correct about steak being able to handle a pellicle. But about your reverse sear procedure--I'm not familiar with it. I see plenty of chefs on TV salt their steaks and keep them at room temp for about 30-60 minutes, rinse them off, and then plop them into a cast iron or stainless steel skillet for a quick sear before finishing it in an oven. I also hadn't read anything on letting them sit under salt for an hour an inch; I thought it was just 30-60 minutes period regardless of thickness because you're primarily drawing moisture from the surface of the meat to dry it out. But I'm not saying you're wrong; I'm no expert on this. The next time I grill ribeyes I'll try out what I know and give a full report.

Oh, as I've written I'd like to have a MES 40 someday but my little 30-incher performed like a champ on Sunday when I smoked a brisket--both the point and the flat.

The salt technique is great if you have the time.  Same with the reverse sear method.  Some chefs sous vide steaks in a precision water bath.  Vacuum seal a steak put it in a water bath at 125*F for an hour till the whole steak is rare at 125*F throughout.  Cut open the bag and sear each side for a minute or so till you've achieved the doneness you want.  The steak will never cook past the water bath temp while it's in there and it's basically a holding tank up to fours before having to be seared/served.  When you cut into the steak you'll see the sear and the entire center of the steak will be the doneness of your choice.  If you sear first, the cut meat shows the sear then well, medium well, medium, then the biggest part of the center is medium rare then medium, medium well, well, and the sear on the other side.  Reverse searing is the closest to Sous Vide to get more of your steak the doneness you like.  The lower the temp while it's in the oven or smoker the better.  With the salt/rest method the Kosher salt pulls up Myowater and dissolves then some flows back into the meat carrying the seasoning with it.  The salt does it's magic inside the meat relaxing muscle fibers, tenderizing it and allowing the fibers to trap melted fat. After rinsing you distinctly smell the onion powder side vs. the garlic powder side (if that's the seasoning you use.)  I paper towel dry it, sprinkle with pepper and onto the grill. It's all about how much time you have so I mostly cook like most everyone else on a grill, high heat for four minutes or so before flipping the steak.  Reverse searing is a treat   

-Kurt

 

[dr k]

40" MES GEN 1 should be here Friday.  Hopefully most everything is preassembled. 

-Kurt

 

[daricksta]

 
I'm familiar with Myoglobin from Pop's article on "Changing colors of meats."  I found it arrowing all the way down past the reply box to the bottom of any forum in the brown boxed area under new articles.  Pretty cool.  So it makes a lot of sense about gases instead of smoke particles to form/lock in the pink ring till 170*F.  I need a bigger rib smoker/outdoor finishing oven/resting vessel/over night piece of mind smoking option/mobile smoker which justified this purchase.  I'm relocating the rusted 15+ year old offset I'll use, to another home and gaining a more versatile tool I'll be using without smoke as well. 

-Kurt   

Forgot to mention sous vide cooking.  Costco sells a couple of these online but they're a bit too expensive and would take up counter space we don't have. There's a place in Pike Place called ChefSteps. I subscribe to their e-newsletter and they're very big on sous vide. I'd rather to the reverse searing technique.

 

[daricksta]

 
Are the Gen 1 and 2 digital?  I've seen digital displays in the front and on the back of the smokers.  Does the outside packaging say which Generation it is?  What is the one below?  It looks basic from Bass Pro with a free cover for $129.97.

-Kurt

CAM00520.jpg

• dr k
• May 13, 2015

Did we go over this in another thread, Kurt? I can't believe I didn't respond at all to this post.

 

[Bearcarver]

 
Did we go over this in another thread, Kurt? I can't believe I didn't respond at all to this post.

I thought I responded to that too, that it's an Analog. Must have been on another thread.

Bear

 

[dr k]

 
Did we go over this in another thread, Kurt? I can't believe I didn't respond at all to this post.

 
I thought I responded to that too, that it's an Analog. Must have been on another thread.

Bear

You both responded to my original post on this thread that helped me a lot.  It was the 20th post on this thread on page one two weeks ago.  Even when I read all my subscribed posts It shows that I have unread posts that I just clear.  Mark them as a read post. 

-Kurt

 

[mummel]

Good luck with your smoker!  I may have missed it, but how come the new MES BT was not an option?  Price?

 

[firemandoug]

This is my first post on this forum, I think I am ready to get an MES 40 2.5 gen can you tell me the difference on these 2 links and models.
[h1]Masterbuilt 20070115 Bluetooth Smart Digital Electric Smoker, 40-Inch[/h1]
[h1]Masterbuilt Sportsman Elite 40'' Bluetooth Smart Digital Electric Smoker with Viewing Window Manufacturer model #: 20070315[/h1]
http://www.basspro.com/Masterbuilt-...moker-with-Viewing-Window/product/1408211413/

Thanks Doug

 

[mummel]

Same smoker, some difference:

MES table.png

• mummel
• May 28, 2015