Cast iron pan for better smoke with electric smoker?

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low'n'slow

Fire Starter
Original poster
Apr 10, 2007
62
10
Great White North
I've got an MES and I recall seeing some discussion here last year about using a cast iron pan directly on the coils as a more consistent method of getting smoke -- but now I can't find that discussion! Anyone?

Also planning on trying the lump charcoal trick as well.

Thanks in advance.
 
There is no need for any change to the MES setup regarding electric elements/wood. The MES is efficient, burns wood chips consistently as should, in fact you will be hard pressed to find any other smoker that requires so little wood to achieve great smoke meat products.
Enjoy your new MES....
 
I recall that thread. Someone said saw off the handle and it works great. Makes sense since they hold heat so well but then of course they do rust when you have water on em and don't season em.

I spect if you took time to wipe it out each time and oil it you'd probably be fine if you started with a nicely seasoned pan.

My 2 centavos.
 
What Dude said. Like anything you need to get used to your equipment.

I tried Lump yesterday as an experiment and got plenty of smoke. I didn't have any meat in it, but will try that next.
 
Thanks for the comments, folks. I think I'll forgo the cast iron pan and give the lump charcoal a shot. I'm getting plenty of smoke from the MES as is, but never seem to get much of a smoke ring.
 
The smoke ring is a challenge. I haven't really spent any time trying to produce a smoke ring, like Ron I'm more about the finished product taste. If the finished product taste great then I did a good job, smoke ring or no smoke ring.

But since you brought up the smoke ring issue, I will start a new SMF thread dedicated to discussing how to produce a smoke ring in electric smokers.
 
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