I love my MES30, just a thought here. Everyone including myself jumps out and wants to use pellets.
First have you tryed the sawdust? It is without a doubt the most versatile smoke. It smokes in high flow, it smokes in low flow.
I would like to suggest you do a couple of "dry" runs to get used to that smoker before trying to cook on it.
How long did you allow your tray to light before sticking it in the smoker? Did the pellets get any grease splatter on them were it was? What temp were you trying to smoke?
My set up, note the grate on top of the firebox? I always preheat to a box temp of 275 for every smoke even if I am going to smoke at 189 degrees, nothing goes in till its steady at 275. It doesn't take that long.
This is how I believe they intended the bow to be set up with the 5x8 AMP's tray.
This is how mine is. Make sure nothing drips on the tray, I use an al. tray in mine which allows the smoke by but the dripping contained.
Do NOT over fill the tray, more is not better. The above is about correct. Over filling cause problems with the embers jumping lines as well as getting and keeping lit.
Light your tray after you have put your meat in and allow about approx a 30 min. start up before inserting. You meat ain't going anywhere, its just start to get to temp for the smoke to adhere.
This one still isn't ready. make sure you have a good ember like the glow of a 20 dollar cigar self sustaining before you put it in the box. 20 to 30 mins now will save you grief for 12 to 20 hours with a butt. Its smoking not grilling.
I close my vent when finished smoking, and I leave it that way when preheating. No sense wasting time and electricity. You are only preheat and then doing the initial temp rise with your meat. Nothing is happening for the first 80 to 90 degrees IT.
When you are ready to add the tray, open the top vent full
Like you did, I kick out the loader a bit. because this is the only air inlet
I don't think it would keep me alive either. OK, and since putting the meat in, 30 to 45 mins. earlier you still have not reopened the door. Then you can insert both your smoker AND probe your meat.
Do not open it back up for 30 mins. the check to ensure you are drawing a draft thru the smoker by checking the exhaust vent. Always allow time with any change for the smoker to level out. Thats a min of 15 to 30 mins.
See this, its too much smoke. reduce or regulate the exhaust vent or the suction. it will cause the pellets to smolder slower. they will last longer. I usually back the discharge vent to 1/2 open and it works great.
You'll have to practice a little to get used to it. you may even put your tray embers out once learning.
Most folks around here want to keep their vent wide open and its ok too. I have got almost 20 hours of good smoke from one tray.
Water pan, these are NOT steamer smokers (yes its a real thing) You do not need water in an electric because since you keep the goor continiously close no moisture escapes.
Remember that the meat has a sweet spot where it accepts smoke. From 90 to 150 IT approx. Everything below and above that temperature range had diminished capacity. I have heard and believe that prior to 80 the meat pours are not open, and hopefully after 150 the pores are mostly full. Don;t know the pgysics involved but seems to work well that way.
And another thing remember that there is a real thing called too much smoke which some folks balk at, to those I say you have burnt out your taste buds. LOL
And electric smoke doesn't not function like a fire burner. Fire burners need moisture, spritz, mop, sauce, water pan, etc etc..... because they have to be continuiously monitored. They have higher heat and recoup lost heat in mins. Electric's don't need moisture because you keep the door closed all the time, and when it is opened can take 10 to 15 mins to recoup lost heat. If you are smoking a brisket anticipating a 12 hour smoke, if you only open the door once and hour and spritz, even at a 10 min recoup you've gained 2 hours of cooking time.
I hope something helps you. LOL...... I would guess the pellets might have been too high and jumped the line or the meat splattered and the grease caused a flare up.
Mailbox is not a bad idea. I have not tried one yet.
