mummel
Master of the Pit
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.
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/
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 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.
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.
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.
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
They really make that one appealing. Chef JimmyJ posted this link if any one wants a Gen 1-40.
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.
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.
That one looks exactly like mine, and I paid $349 for it over 5 years ago!!!
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!
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
Bear--from your fingers to my bank account! (My own play on "from your lips to God's ears"...)
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
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.
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 !!
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
That's what I meant pellet smoker. Still getting used to abrevationsI 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
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.
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
How about bark. I've very interested in having bark on most if not all of my smokesYou 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, 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.How about bark. I've very interested in having bark on most if not all of my smokes
if I could do ribs like famous Daves I would be a happy man ! So hi do you do yor ribs ,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.
He's a member here!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.if I could do ribs like famous Daves I would be a happy man ! So hi do you do yor ribs ,