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What is the best overall electric smoker? - Page 3

post #41 of 51
Well no need for the search or pictures i just have to use charcoal and smokechips to make this happen. I still want to get this MES 40" though and glad to see its popular.
post #42 of 51

I have had an MES 40 for 2 years and use an AMNPS for smoke...I have never had any kind of smoke ring. There is just not enough Nitrogen Dioxide generated in an Electric Smoker. Some guys have had some limited success buy adding a Charcoal Briquette to the chip tray. Considering a smoke ring is all show and has little to do with flavor I don't bother. You can get a nice Pink ring real easy. Just put 1 Tablespoon of Cure #1 in 2Qts of Water and soak the meat for 12 hours or so, instant smoke ring even in your Oven...JJ

post #43 of 51

Smoke ring is for Guy Fieri.

 

If the meat has the right smoke flavor, who cares about a smoke ring?

 

Good luck and good smoking.

post #44 of 51
"You can get a nice Pink ring real easy. Just put 1 Tablespoon of Cure #1 in 2Qts of Water and soak the meat for 12 hours or so, instant smoke ring even in your Oven"

This is why the smoke ring is not a criteria in competition BBQ. It looks nice but that's about it.


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post #45 of 51
With the pellet smoking tray what's the reason for using it? what's so great

I will probably be picking up the MES just after christmas as a gift to myself. I just need an upgrade right now.
post #46 of 51
Quote:

"You can get a nice Pink ring real easy. Just put 1 Tablespoon of Cure #1 in 2Qts of Water and soak the meat for 12 hours or so, instant smoke ring even in your Oven"

Im thinking about doing this with a Turkey in brine, any thoughts on that?

post #47 of 51
Masterbuilts and Bradleys are a pretty flimsy build......if I were you, I'd look into a Smokin-It.



~Martin
post #48 of 51
Quote:
Originally Posted by breezeby View Post

With the pellet smoking tray what's the reason for using it? what's so great

I will probably be picking up the MES just after christmas as a gift to myself. I just need an upgrade right now.

Withe the MES you have to add Chips every 30 minutes or so and will only generate smoke at temps above 180°F. Makes for a long night on a 20 hour Butt or Brisket Smoke. The AMNPS gives the perfect amount of smoke at any temp for at least 10 hours...JJ

post #49 of 51

So what exactly is the problem with the MES Gen II?

 

Also, I read somewhere that the MES interior is kind of small.  For people who have one ... can you fit full racks of ribs in there?  Or do you have to cut them in half to make 'em fit?  What about a whole brisket?

 

And finally ... So I really appreciate the comment about needing to refill the pellets every hour.  That's more like "set it and feed it."  So instead, you fill an A-maze-n Pellet Smoker on the bottom rack and the AMNPS lets you run for about 10 hours?  At least overnight?

 

Thanks for all your help and advice ... I've been lurking for a while, but this thread hit me right in the Black Friday. :-)

post #50 of 51

The MES40 will fit full racks and packer briskets no problem, the 30 is not wide enough.

 

This thread is an in depth comparison of the New Gen vs. Old Mes 40... http://www.smokingmeatforums.com/t/133955/2012-mes-40-vs-old-model-mes-40 

 

Yes the AMNPS will give up to 10 hours of smoke and with the MES you can get some sleep on a long overnight cook. The AMNPS fits perfectly on the rails next to the heating element, bottom left corner, so there is no need to tie up a shelf...JJ

 

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post #51 of 51

These are great smokers for the price, I am very happy with the MES30 I bought for making sausages.  None of these little cabinet smokers is ever going to produce the same results as a real wood fired pit, but they will slow cook and add smoke flavor to anything you want to cook in them, and do it with an electric temp control which is very handy. As long as your expectations are in line, you should be completely happy with this smoker.

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