Mine is way too old to have any of that, but I do use a Maverick wireless thermometer when doing multiple meats at the same time. The smoker tray is the best addition you could ever make. It takes what is already easy to the next level. Funny that people who grew up in Texas eating BBQ, have said that I turn out the best brisket they have ever had. I don't think many BBQ joints use prime meat, but still, most of the credit goes to the MES and how darn easy it is to turn out great Q.Yes it is a Masterbuilt 40. It has blue tooth so I can control it with my iPhone or iPad
i have an older Masterbuilt, can you tell me more about this Tray??Brent,
Looks good. Is that a MES 40 smoker? Those make it so darned easy to turn out great smoked meat that they are banned in all the BBQ contests. I've been using one for years and love it. I would highly recommend you add the A-MAZE-N smoker tray to it. It works so well that it ought to be standard equipment in every single MES.
Thanks, i checked them out and ordered one. I've had my MES for about 4 years, i cant believe i never stumbled upon there earlier. Leave it to TFP to help me out!! Thanks Happy 4th everyone.Re: A-MAZE-N Smoker Tray
The tray holds wood pellets. Best I've found are Pitmaster's choice from the same supplier, but you can find lots of different wood pellets from various sources. It sets on the two bars that are next to the heating element, bottom right in my box. It can be used in smokers other than MES. The pellets are in rows so that it takes a long time to burn from one end to the other. Instead of using wood chips and smoke level going up and down as the heat cycles, the pellets are a consistent and long lasting source of smoke. You can even smoke foods with out the heat on (smoked cheese anyone), with this tray you could do cold smoking in a cardboard box.
Although some claims are for up to twelve hours of smoke, it doesn't really burn that long. Meats only absorb smoke flavor during the first few hours anyway. No chips in the tray, just leave the tray very slightly open to allow air into the box, also leave the intake vent/chip feeder ajar. Top vent full open. The pellet tray must be lit using a propane torch. Allow to burn for about five min or so, blow out flame, insuring you have a real good glowing "cherry" in the tray and put the tray in place. Just be sure grease doesn't drip in it. Now, consistent smoke, consistent heat, no flair ups, no adding chips every fifteen min. No fooling with the air supply to keep chips smoking without burning up.
Not cheap at about $30, but worth every penny. Check it out online.