I live in Canada where it is pretty cold this time of year and wanted to see if I could get a smoker at a reduced price. I have some general questions.
-I was thinking of getting the MES 40. I notice that there is one with a window on the front and one that is a black box. I don't want to spend more money than I need to and would be more of an 'occasional' smoker (maybe 5-6 time a year to do batches of pastrami and corned beef).
-Can I use the MES 40 in the winter time?
-With the MES 40, how often do I need to add woodchips?
-I live in an urban area. I do NOT have outdoor coverage incase it rains. Is the MES 40 safe to use in the rain?
-My wife is from Montreal and we'd like to impress family with quality corned beef, pastrami and Montreal Smoked meat. I understand the corned beef doesn't come out moist and proper unless the briskets are large. Would the MES 40 be large enough to make a full sized brisket?
-I notice when watching Food Network, whenever I see smoked meat, there is always a black crust around the meat that is crispy and when they cut into it. It is increadibly juicy. Like.. SUPER juicy. There is also this smoke ring that always gets mentioned. I notice, that the food made in the MES looks almost nothing like what I see on TV. Can someone fill me in on why the MES made smoked meat I see on Youtube doesn't look like the stuff I see on Food TV? Maybe its just that on Youtube they don't cut into it right away? With the MES 40 give you the exact same flavor as those that are on TV?
-I saw this Youtube video. In it the guy says that the smoker like that of the logo of this website is the best one if you are serious about smoking. When you have to smoke for 12-14 hours, wouldn't it be best to have consistent heat from an electric smoker?
Thanks so much for any help.. I really really want to make the best corned beef that I can.