On my second Gen unit, the chip loader dumps into a pan. Than pan sits right above the heating element. There is a piece of metal under the element. Is that the deflector that's being referred to?
... I got the 'chip loader upgrade' from Masterbuilt by merely calling and asking for it, and that upgrade removes the heat deflector from under the chip hopper ..
No, the deflector he's talking about was in the Gen #1 MES. It was an extra sheet of metal under the chip drawer. That meant there were 2 sheets of steel between the chips & the element. (That piece & the drawer bottom itself). That caused the chips to not get hot enough to smoke, until the smoker got to 200*-220*. Some guys cut the extra plate out themselves, but many of us got the FREE retrofix from Masterbuilt. It was the whole chip drawer & dumper assembly, without that extra sheet of steel.
On my second Gen unit, the chip loader dumps into a pan. Than pan sits right above the heating element. There is a piece of metal under the element. Is that the deflector that's being referred to?
Here's a thread that explains/shows the differences:
http://www.smokingmeatforums.com/t/133955/2012-mes-40-vs-old-model-mes-40
Ahh...thanks for the clarification Bearcarver.
The MES 40 that hunded has is the Generation #2 MES, which has a lot more issues than your Generation #1 MES 40.
Bear
Buck a pound ?!?! We're lucky if we see it on sale for under 2 bucks!!! What's "HEB"?
Whoo hoo! HEB had the pork butts on sale again for a buck a pound!!! I know what I'm gonna be doing this weekend...
Anyone have some experience with vacuum sealing and freezing the cooked and pulled pork? I'm wondering about whether or not to pull it before packaging/freezing and if pulled, should I sauce it up prior to freezing...? Also, anyone know the approximate 'shelf life' for vacuum sealed cooked pork in the freezer?
Thanks!!!
Another guy!!!! Is that a Picnic Shoulder or a Boston Butt?
Sweet I just got a call from the butcher, twin packs 1.29/#, I'm a happy camper!
BTW I always break a twin pack apart for freezing, would it work better to go ahead and rub it up good (with spices, I'm not that perverted!), before freezing? That why when ya thaw it, its sitting on go!
Whoo hoo! HEB had the pork butts on sale again for a buck a pound!!! I know what I'm gonna be doing this weekend...
Anyone have some experience with vacuum sealing and freezing the cooked and pulled pork? I'm wondering about whether or not to pull it before packaging/freezing and if pulled, should I sauce it up prior to freezing...? Also, anyone know the approximate 'shelf life' for vacuum sealed cooked pork in the freezer?
Thanks!!!