Water Pan Question

[mummel]

I plan to foil my water pan and use it as a drip tray.  Would foiling that angled sheet metal/wood chip tray cover in the MES 40 BT affect the heat transmission from the element?

 

[Bearcarver]

 
I plan to foil my water pan and use it as a drip tray.  Would foiling that angled sheet metal/wood chip tray cover in the MES 40 BT affect the heat transmission from the element?

I would wait until you at least get that smoker before you worry about foiling that little angled sheet. In order for foil to stay on the top you would have to wrap it around the bottom, and as tight as things look in the pictures, you might cause a problem with things that move under that angled shield. I like to plan ahead to, but on that I'd wait & check it out before I worry about that.

Also there isn't much of that angled plate that sticks out beyond the right edges of the water pan.

Bear

 

[daricksta]

 
I plan to foil my water pan and use it as a drip tray.  Would foiling that angled sheet metal/wood chip tray cover in the MES 40 BT affect the heat transmission from the element?

Watch the video on this page and see if it answers your question: http://www.basspro.com/Masterbuilt-...moker-with-Viewing-Window/product/1408211413/

It also shows you that the loader handle does indeed pull in and out easily.

 

[Bearcarver]

 
Watch the video on this page and see if it answers your question: http://www.basspro.com/Masterbuilt-...moker-with-Viewing-Window/product/1408211413/

It also shows you that the loader handle does indeed pull in and out easily.

I finally got upstairs to my iMac to watch this video. With the big 27" screen I could see that the chip dumper comes in behind the angled plate above the chip drawer. Now I understand how that plate doesn't interfere with the dumper. In the pics on my MacBook Pro it looks like the dumper is halfway above that plate, and the plate would have to be hinged on the left so it could lift up to allow the dumper to come in far enough to dump.

Amazing what a bigger pic can do, which is why I used to like "BearViews". Thanks Rick!!

Bear

 

[daricksta]

 
I finally got upstairs to my iMac to watch this video. With the big 27" screen I could see that the chip dumper comes in behind the angled plate above the chip drawer. Now I understand how that plate doesn't interfere with the dumper. In the pics on my MacBook Pro it looks like the dumper is halfway above that plate, and the plate would have to be hinged on the left so it could lift up to allow the dumper to come in far enough to dump.

Amazing what a bigger pic can do, which is why I used to like "BearViews". Thanks Rick!!

Bear

You're welcome, Bear. I had to watch the part where the ash drawer is pulled out a couple of times to finally "see" it. It looks like that plate is actually angled higher in the rear than it looks from the front. The chip dumper both easily fits under it and clears both the underside of the plate and the top of the drawer. You can see that at about the :29 point on the video.

That's a really nice-looking smoker. I think there's an identical and cheaper model without the Bluetooth feature and that's the MES 40 I'd want.

 

[jted]

 
You're welcome, Bear. I had to watch the part where the ash drawer is pulled out a couple of times to finally "see" it. It looks like that plate is actually angled higher in the rear than it looks from the front. The chip dumper both easily fits under it and clears both the underside of the plate and the top of the drawer. You can see that at about the :29 point on the video.

That's a really nice-looking smoker. I think there's an identical and cheaper model without the Bluetooth feature and that's the MES 40 I'd want.

They really make that one appealing. Chef JimmyJ  posted this link if any one wants a Gen 1-40.

http://www.academy.com/shop/pdp/masterbuilt-40-digital-electric-smokehouse-with-window/pid-638907?N=851169500&Ntt=masterbuilt&Ntk=All

I think that would be the 40 that I would like at 300.00 dollars. I had not seen a gen 1 advertised for awhile and would not have known  where to get one. Jted 

 

[Bearcarver]

 
You're welcome, Bear. I had to watch the part where the ash drawer is pulled out a couple of times to finally "see" it. It looks like that plate is actually angled higher in the rear than it looks from the front. The chip dumper both easily fits under it and clears both the underside of the plate and the top of the drawer. You can see that at about the :29 point on the video.

That's a really nice-looking smoker. I think there's an identical and cheaper model without the Bluetooth feature and that's the MES 40 I'd want.

I have not seen an identical smoker to the #2.5 that's not Bluetooth.

The other ones that have the vent on the top left, are Gen #2 with no cover over the controls and the full width slanted drip plate (the part I wouldn't buy).

Bear

 
They really make that one appealing. Chef JimmyJ  posted this link if any one wants a Gen 1-40.

http://www.academy.com/shop/pdp/masterbuilt-40-digital-electric-smokehouse-with-window/pid-638907?N=851169500&Ntt=masterbuilt&Ntk=All

I think that would be the 40 that I would like at 300.00 dollars. I had not seen a gen 1 advertised for awhile and would not have known  where to get one. Jted 

That one looks exactly like mine, and I paid $349 for it over 5 years ago!!!

Anybody wanting a Great MES 40 should suck that right up!!

Bear

 

[daricksta]

 
They really make that one appealing. Chef JimmyJ  posted this link if any one wants a Gen 1-40.

http://www.academy.com/shop/pdp/masterbuilt-40-digital-electric-smokehouse-with-window/pid-638907?N=851169500&Ntt=masterbuilt&Ntk=All

I think that would be the 40 that I would like at 300.00 dollars. I had not seen a gen 1 advertised for awhile and would not have known  where to get one. Jted 

Yes indeed--that's the one I want!

 

[daricksta]

 
I have not seen an identical smoker to the #2.5 that's not Bluetooth.

The other ones that have the vent on the top left, are Gen #2 with no cover over the controls and the full width slanted drip plate (the part I wouldn't buy).

Bear

That one looks exactly like mine, and I paid $349 for it over 5 years ago!!!

Anybody wanting a Great MES 40 should suck that right up!!

Bear

Bear--from your fingers to my bank account! (My own play on "from your lips to God's ears"...)

 

[mobiledawg]

I"m new to this forum and wish I had found you guys a couple of years ago. I have been smoking with a MES 40" for two years using water on every cook and using soaked wood chips in the unit for each cook. Well guess what, my meat always comes out juicy and tender (having been steamed for many hours) but with  absolutely no smoke flavor, no smoke ring, and very bland. The information on this forum has kept me from giving up on an electric smoker. I don't know why I just kept doing the same thing over and over with poor results without looking for others with more experience with this particular unit. My AMNS is on the way, my water pan will remain dry and I can't wait untill next weekend when I can put my new knowledge to use. Thanks for all the good information, I will be back with the results next week. I am going to seek out further information about the AMNS here on the forum so if someone has advice and getting the best out of a long smoke with the product I would be greatful.

BKV 

 

[daveomak]

Do a search for "mailbox mods"... http://www.smokingmeatforums.com/newsearch?search=mailbox+mods&=Search .. they are great in the MES...

 

[stovebolt]

 
I"m new to this forum and wish I had found you guys a couple of years ago. I have been smoking with a MES 40" for two years using water on every cook and using soaked wood chips in the unit for each cook. Well guess what, my meat always comes out juicy and tender (having been steamed for many hours) but with  absolutely no smoke flavor, no smoke ring, and very bland. The information on this forum has kept me from giving up on an electric smoker. I don't know why I just kept doing the same thing over and over with poor results without looking for others with more experience with this particular unit. My AMNS is on the way, my water pan will remain dry and I can't wait untill next weekend when I can put my new knowledge to use. Thanks for all the good information, I will be back with the results next week. I am going to seek out further information about the AMNS here on the forum so if someone has advice and getting the best out of a long smoke with the product I would be greatful.

BKV 

 I think the AMNPS (pellet smoker) is a better choice for your MES40.  AMNS burns sawdust, didn't work well for me. Call or PM Todd for information.

Chuck

 

[Bearcarver]

 
I"m new to this forum and wish I had found you guys a couple of years ago. I have been smoking with a MES 40" for two years using water on every cook and using soaked wood chips in the unit for each cook. Well guess what, my meat always comes out juicy and tender (having been steamed for many hours) but with  absolutely no smoke flavor, no smoke ring, and very bland. The information on this forum has kept me from giving up on an electric smoker. I don't know why I just kept doing the same thing over and over with poor results without looking for others with more experience with this particular unit. My AMNS is on the way, my water pan will remain dry and I can't wait untill next weekend when I can put my new knowledge to use. Thanks for all the good information, I will be back with the results next week. I am going to seek out further information about the AMNS here on the forum so if someone has advice and getting the best out of a long smoke with the product I would be greatful.

BKV 

Welcome to SMF !!

Lots of MES 30s & 40s around here!!

My Index below should help you a bit. All of the Smokes in there were done in an MES:

 Just click on "Bear's Step by Steps".

Bear

 

[mobiledawg]

 I think the AMNPS (pellet smoker) is a better choice for your MES40.  AMNS burns sawdust, didn't work well for me. Call or PM Todd for information.

Chuck

That's what I meant pellet smoker. Still getting used to abrevations

 

[daricksta]

 
I"m new to this forum and wish I had found you guys a couple of years ago. I have been smoking with a MES 40" for two years using water on every cook and using soaked wood chips in the unit for each cook. Well guess what, my meat always comes out juicy and tender (having been steamed for many hours) but with  absolutely no smoke flavor, no smoke ring, and very bland. The information on this forum has kept me from giving up on an electric smoker. I don't know why I just kept doing the same thing over and over with poor results without looking for others with more experience with this particular unit. My AMNS is on the way, my water pan will remain dry and I can't wait untill next weekend when I can put my new knowledge to use. Thanks for all the good information, I will be back with the results next week. I am going to seek out further information about the AMNS here on the forum so if someone has advice and getting the best out of a long smoke with the product I would be greatful.

BKV 

You might have been told this already but you won't get a smoke ring with an electric smoker. I found this out after buying my MES 30 Gen 1. But, I use the AMNPS and wood pellets and I definitely get smoked flavor that rivals what you'll get in BBQ restaurants. Many guys put down Masterbuilt electric smokers but I've had mine for 3 years and I continue to maintain I'll put up the ribs and briskets I've smoked in there against places like Famous Dave's and Dickey's BBQ Pit. The MES is so well insulated that it's a great little smoker once you learn the ropes. I'm at the point know where I'm confident that I know what I'm doing. Nothing fancy, just damn good Q. You can produce the same quality Q in your smoker as well.

 

[mobiledawg]

You might have been told this already but you won't get a smoke ring with an electric smoker. I found this out after buying my MES 30 Gen 1. But, I use the AMNPS and wood pellets and I definitely get smoked flavor that rivals what you'll get in BBQ restaurants. Many guys put down Masterbuilt electric smokers but I've had mine for 3 years and I continue to maintain I'll put up the ribs and briskets I've smoked in there against places like Famous Dave's and Dickey's BBQ Pit. The MES is so well insulated that it's a great little smoker once you learn the ropes. I'm at the point know where I'm confident that I know what I'm doing. Nothing fancy, just damn good Q. You can produce the same quality Q in your smoker as well.

How about bark. I've very interested in having bark on most if not all of my smokes

 

[daricksta]

How about bark. I've very interested in having bark on most if not all of my smokes

Mobiledawg, I've been smoking with my MES 30 Gen 1 for 3 years and I guarantee you that you'll get bark. You just need to apply plenty of rub--could be as simple as just salt and pepper--and even using the AMNS and dust you will get bark. I agree with Chuck (Stovebolt) that the AMNPS is a better match for the MES 40 but my good friend Bearcarver in the thread "Finally Decided to Get a 40" Bluetooth Yesterday", post #53 posted a photo of him using a AMNS with dust in his MES 30 for a cold smoke which of course is not what we're talking about here. I mention him as an example of someone who uses the AMNS in a MES for certain smokes. But Bear's told me that he gets better smoke from his AMNPS burning wood pellets in both the MES 30 and MES 40.

I own is the AMNPS so that's all I can speak to. But back to bark. A few weeks ago, as an experiment, I smoked St. Louis ribs without foiling because I never see BBQ pros in competition foil their ribs. I prefer the "wet" look to my finished ribs but cooking the ribs without foiling produced way more bark than I wanted. My wife loved the ribs but it wasn't the style I like which is produced by using the 3-2-1 method or variations thereof. I've also gotten heavy bark on beef briskets cooked totally unfoiled, or foiled at around the 6 or 7 hour mark (in a 11-12 hour smoke). But again, applying the rub before placing meat in the smoker is the key. You can even apply mop sauce and/or finishing sauce and you'll still get your bark.

What's nice about the MES is that it's a great little smoker for the money. With it you can learn techniques for getting heavy bark or almost none at all, depending on your personal preference. I've learned how to do both.

 

[mori55]

You might have been told this already but you won't get a smoke ring with an electric smoker. I found this out after buying my MES 30 Gen 1. But, I use the AMNPS and wood pellets and I definitely get smoked flavor that rivals what you'll get in BBQ restaurants. Many guys put down Masterbuilt electric smokers but I've had mine for 3 years and I continue to maintain I'll put up the ribs and briskets I've smoked in there against places like Famous Dave's and Dickey's BBQ Pit. The MES is so well insulated that it's a great little smoker once you learn the ropes. I'm at the point know where I'm confident that I know what I'm doing. Nothing fancy, just damn good Q. You can produce the same quality Q in your smoker as well.

if I could do ribs like famous Daves I would be a happy man ! So hi do you do yor ribs ,

 

[jp61]

if I could do ribs like famous Daves I would be a happy man ! So hi do you do yor ribs ,

He's a member here!

Shoot him a PM, I'm sure he'll hook you up! 

• 
  

• FamousDave01
• 
•  
• offline

• 2 Posts. Joined 4/2012
• Location: Land of Opportunity, USA
• Points: 10

Hi this is Famous Dave and I just found this forum. I have been smoking meats, eating barbecue for 45 years. My dad is an old Choctaw Indian from Idabel OK right smack in the Bible belt of the heartland of America. I grew up eating old fashioned Southern foods and the best tasting barbecue. I love traveling the country and discovering the best tasting barbecue in roadside smoke shacks or store front bbq joints in the inner city. Working on a new cook book Famous Daves' BBQ Party Cookbook to be released this late spring! I love going to and competing in Rib Burnoffs and BBQ competitions. I prefer smoking over real wood not off set. My favorite smoker is an old Chicago style aquarium smoker made over 30 years ago. I grew up having to make my own smokers out of garbage cans. Today, I have them all... Southern Prides, CookShacks, Smokey Mountains, Weber Kettles, Traegers, Fast Eddy, Green Eggs, and Meadow Creeks. I guess my favorites are always my real pit aquarium smoker, a simple weber kettle, my green egg, and the Meadow Creek.

"Famous Dave"

• 
  

• FamousDave01
• 
•  
• offline

• 2 Posts. Joined 4/2012
• Location: Land of Opportunity, USA
• Points: 10

Yup... I'm the real deal... and the Devil's Spit guy. I usually spill my guts out on Facebook but figured that it would be good to also share my bbq insights on the barbecue forums...my only concern is keeping up with all of them. So while my first intentions are good... I don't have all day to spend on the internet when I need to be smoking up a storm! I am very open about what I have learned and if I have the time will answer all questions or I'll tell you I don't know. I would not be where I'm at today if when I was a kid a number of old indians, black folk, and backwoods hillbillies didn't take a liking to me and shared with me the ins and outs around real pit smokers. Just know I appreciate all kinds of barbecue. I love trying out other people's rib joints... and I have no ego... I am always learning and despite 45 years smoking up a storm I still take bbq classes. Must have took 3 last year alone. Never can tell what you can learn. Although I think one of these days I will do one my own because I have my own twist on smoke, smoldering coals, sauces, and seasonings. I buy every barbecue cookbook I can find and I must have one of the largest bbq sauce collections in the US. I literally have been thousands of bbq joints in over 40 years. To say I love bbq would be an understatement! Thanks for having me... "Famous Dave"

 

[daricksta]

if I could do ribs like famous Daves I would be a happy man ! So hi do you do yor ribs ,

Funny you should ask since I'm doing baby backs tomorrow in my MES 30 Gen 1. I never tasted Famous Dave's but I have eaten Dickey's BBQ Pit and the old Tony Roma's. I and my wife feel mine are much better. Thanks to this forum and to Jeff Phillips, I use the 3-2-1 or 2-2-1 cooking method. 2-3 hours unfoiled, 2 hours foiled with foil juice inside, then .5-1 hour unfoiled when I brush on a finishing sauce. I don't want my ribs falling off the bone. I want them to bend and to have little tug when I pull the meat off with my teeth.

I'm going to apply a rub from a recipe in a Steven Raichlen cookbook, create my own foil juice, and then use a commercial BBQ sauce at the end. I'm going to smoke over hickory wood pellets at around 225-235°, probably 235. I like my ribs to have a wet look and not heavy bark, although the bark will be there. I use the AMNPS which is great since it never oversmokes meat but serves to have the smoke enhance the flavor.