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Before I Purchase An MES 40, I'd Like To Know...

post #1 of 4
Thread Starter 

Hello all,

 

Long-time BBQer here, but am interested in experimenting with a smoker I recently saw at a local store. Having never owned a smoker before, I would like to get some clarification on something I'm uncertain about before actually purchasing the unit.

 

I imagine that the smoker's main heat source is produced by the resistance element. I would also imagine that what gives the meat  the smoke flavor is the wood one places in the chip tray. My wife does not like the strong taste of smoke in meat, so would it be okay, for example, for me to put in only one or two hours worth of wood chips in the smoker for an eight to ten hour total cooking time or do I always have to have wood chips smoldering in the chip tray for the entire cooking time? I'm uncertain if there is any correlation between the resistance element in the smoker and the necessity to always have wood chips in the chip tray. I certainly hope that I've asked my question correctly.

 

Please forgive my newbie question and thank you all in advance for your time and efforts!

 

Vic

post #2 of 4

Welcome to SMF...Go over to Roll Call and introduce yourself. 

 

Pretty much any smoker is nothing more than an Oven that is also capable of generating smoke. How much smoke is your choice. You will be fine with a short smoke. Then finishing the cooking in a Mes or any other Oven.

 

You also should consider Mild Woods like Apple or Alder, gives a light smoke flavor...JJ

post #3 of 4

What JJ said!

post #4 of 4
Thread Starter 

Jimmy/Al,

 

Thank you! This is what I was imagining, but it's nice to verify with those that are in the know.

 

Thanks again and have a great weekend,

 

Vic

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