Thanks to everyone who weighed in on this. The final tally was 7 out of 10 in favor of buying the Sam's unit. When I read the responses, the "go big, you won't regret it" argument really worked for me. So I went to Sam's on Sunday and got my MES. I've done the 3-hour “seasoning†cycle, and everything seems to work OK.
Initial observations:
When the unit was up to temp and stable, the smoker thermostat said 275 and the meat thermometer (in a clip on the side about half-way down) said 255. Is that normal? I didn't know if maybe that was the difference between the top and the middle (or if the side is cooler), or it means one of the thermostats is off. I didn't think to run another digital thermometer into the box, so I'll have to do more research.
Man does a lot of heat come through the window. It shouldnâ€[emoji]8482[/emoji]t be a problem for me in AZ, but I wonder about folks using one in cold country. It made me think about making some sort of clip-on insulation panel or something for the window that could be swung up or removed when you wanted to see in.
The directions said to put some wood chips in for the last 45 minutes - which I did. In about 10 minutes, the temp ran up quickly and peaked at 292. Twice, there were noticeable bursts of smoke with an audible “puff†sound that came out around the wood loader. The smoke produced was pretty thick and white – by no means the “thin blue smoke†described on SMF. Maybe I put too many chips in – there was smoke visible through the window for about 30 minutes and then it seemed to go clear again. The temp gradually came back down again to the 275 set point.
Iâ€[emoji]8482[/emoji]ve got a lot to learn about smoking using my MES. I was pretty excited when I brought it home and ready to jamb a huge hunk of pork in there and go to town for the neighbors. However, I think Iâ€[emoji]8482[/emoji]ll “pull in my horns†a bit and start with some smaller practice roasts first. That old phrase abut “walking before you run†comes to mind.
Thanks again everyone. I promise to post a qview when I actually cook something.
Paul
Initial observations:
When the unit was up to temp and stable, the smoker thermostat said 275 and the meat thermometer (in a clip on the side about half-way down) said 255. Is that normal? I didn't know if maybe that was the difference between the top and the middle (or if the side is cooler), or it means one of the thermostats is off. I didn't think to run another digital thermometer into the box, so I'll have to do more research.
Man does a lot of heat come through the window. It shouldnâ€[emoji]8482[/emoji]t be a problem for me in AZ, but I wonder about folks using one in cold country. It made me think about making some sort of clip-on insulation panel or something for the window that could be swung up or removed when you wanted to see in.
The directions said to put some wood chips in for the last 45 minutes - which I did. In about 10 minutes, the temp ran up quickly and peaked at 292. Twice, there were noticeable bursts of smoke with an audible “puff†sound that came out around the wood loader. The smoke produced was pretty thick and white – by no means the “thin blue smoke†described on SMF. Maybe I put too many chips in – there was smoke visible through the window for about 30 minutes and then it seemed to go clear again. The temp gradually came back down again to the 275 set point.
Iâ€[emoji]8482[/emoji]ve got a lot to learn about smoking using my MES. I was pretty excited when I brought it home and ready to jamb a huge hunk of pork in there and go to town for the neighbors. However, I think Iâ€[emoji]8482[/emoji]ll “pull in my horns†a bit and start with some smaller practice roasts first. That old phrase abut “walking before you run†comes to mind.
Thanks again everyone. I promise to post a qview when I actually cook something.
Paul